Crisp Cake of Chocolate Bombs

Name: Crisp Cake of Chocolate Bombs
Yield: 12
Ingredients: 1 box of champagne biscuits (180 g); 1 cup of milk; 4 tablespoons of powdered chocolate; Cream; 1 tablespoon of cornstarch; 1 1/2 cups of milk; 1 can of condensed milk; 1 egg white; 16 Ferrero Rocher chocolates; Coating; 2 egg whites; 3 tablespoons of granulated sugar; 1 can of whipped cream

1
1 box of champagne biscuits (180 g)
2
1 cup of milk
3
4 tablespoons of powdered chocolate
4
Cream
5
1 tablespoon of cornstarch
6
1 1/2 cups of milk
7
1 can of condensed milk
8
1 egg white
9
16 Ferrero Rocher chocolates
10
Coating
11
2 egg whites
12
3 tablespoons of granulated sugar
13
1 can of whipped cream

Ingredients

1
1 box of champagne biscuits (180 g)
2
1 cup of milk
3
4 tablespoons of powdered chocolate
4
Cream
5
1 tablespoon of cornstarch
6
1 1/2 cups of milk
7
1 can of condensed milk
8
1 egg white
9
16 Ferrero Rocher chocolates
10
Coating
11
2 egg whites
12
3 tablespoons of granulated sugar
13
1 can of whipped cream

Directions

1
Crush the biscuits coarsely
2
In a bowl, mix the milk with the chocolate and moisten the biscuit
3
Cream
4
In a saucepan, combine the cornstarch dissolved in milk, condensed milk, and egg white
5
Mix and bring to a boil, stirring constantly, until thickened
6
Chop the chocolates into small pieces and set aside
7
Coating
8
Beat the egg whites until fluffy, add sugar and beat for two more minutes
9
Combine the whipped cream and set aside
10
Assembly
11
In a refrigerator or individual serving dishes, layer biscuit, cream, chopped chocolate, and coating
12
Decorate with the remaining chopped chocolate and refrigerate.