500 g of cupuaçu pulp
2 cans of condensed milk
2 cans of whipped cream
200 g of dark chocolate, finely chopped
2 packages of cookies
500 g of cupuaçu pulp
2 cans of condensed milk
2 cans of whipped cream
200 g of dark chocolate, finely chopped
2 packages of cookies
1 In a blender, blend the cupuaçu, condensed milk, and one can of whipped cream until it forms a creamy consistency
Set aside the leftover liquid
In a double boiler, melt the chocolate and mix with the remaining can of whipped cream
2 In a refrigerator, layer alternating rows of damp cookies soaked in the reserved liquid, layers of chocolate cream, and layers of cupuaçu cream
Cover and refrigerate for at least six hours before serving.
