1 box of champagne biscuits (180g)
1 cup of milk
4 tablespoons of powdered chocolate
Cream
1 tablespoon of cornstarch
1 and 3/4 cups of milk
1 can of condensed milk
1 egg white
16 Ferrero Rocher chocolates
Icing
2 egg whites
3 tablespoons of sugar
1 can of whipped cream
1 box of champagne biscuits (180g)
1 cup of milk
4 tablespoons of powdered chocolate
Cream
1 tablespoon of cornstarch
1 and 3/4 cups of milk
1 can of condensed milk
1 egg white
16 Ferrero Rocher chocolates
Icing
2 egg whites
3 tablespoons of sugar
1 can of whipped cream
Coarsely chop the biscuits
In a bowl, mix together the milk and chocolate to moisten the biscuit
Cream
In a saucepan, combine the cornstarch dissolved in milk, condensed milk, and egg white
Stir constantly until thickened
Stir without stopping until it thickens
Pit the chocolates and reserve for later use
Icing
Beat the egg whites until fluffy, then add sugar and beat for another 2 minutes
Set aside
Mix together the whipped cream and set aside
Assembly
In a refrigerator or individual cups, layer a biscuit, a dollop of cream, a sprinkle of chopped chocolates, and top with icing
Decorate with remaining chopped chocolates
Refrigerate until chilled.
