200g of dark chocolate, chopped
4 cups whole milk
1/3 cup ground almonds
6 tablespoons cornstarch
1/2 cup chopped hazelnuts
300g of finely crushed biscuits
Topping
1 cup heavy cream
2 tablespoons almond extract
200g of dark chocolate, chopped
4 cups whole milk
1/3 cup ground almonds
6 tablespoons cornstarch
1/2 cup chopped hazelnuts
300g of finely crushed biscuits
Topping
1 cup heavy cream
2 tablespoons almond extract
Melt the chocolate in a double boiler and whisk in the milk
Heat, whisking until smooth
In a separate bowl, mix together the ground almonds and cornstarch
Add to the chocolate mixture
Cook, whisking until thickened
Remove from heat and stir in the hazelnuts (reserve some for garnish)
Mix well and set aside
In a large serving dish, create layers of whipped cream and crushed biscuits
Alternate layers, finishing with whipped cream
Topping
Beat the heavy cream until stiff peaks form
Add the almond extract and beat until combined
Transfer to a piping bag fitted with a star tip and pipe over the whipped cream
Garnish with reserved hazelnuts.
