400g of milk chocolate, chopped
1 can of cream of milk
1 tablespoon of whiskey
300g of champagne biscuits
1 cup of milk
400g of milk chocolate, chopped
1 can of cream of milk
1 tablespoon of whiskey
300g of champagne biscuits
1 cup of milk
1 In a double boiler, melt the chocolate with the cream and whisk in the whiskey
Set aside
In a refrigerator, alternate layers of moistened biscuit dipped in milk and layers of chocolate
2 Cover with plastic wrap and refrigerate for at least six hours before serving.
