12 pecans (type roll)
3 tablespoons of milk
250g of milk chocolate chips
250g of semi-sweet chocolate chips
1 cup of heavy cream
1 tablespoon of Karo or honey
1 tablespoon of whiskey
1 tablespoon of butter
1 tablespoon of unflavored gelatin
3 tablespoons of water
12 pecans (type roll)
3 tablespoons of milk
250g of milk chocolate chips
250g of semi-sweet chocolate chips
1 cup of heavy cream
1 tablespoon of Karo or honey
1 tablespoon of whiskey
1 tablespoon of butter
1 tablespoon of unflavored gelatin
3 tablespoons of water
1
Crush the pecans and mix with milk
Line a removable bottom pan of 18cm diameter with this mixture, bake in a preheated oven for five minutes, then remove from the oven and reserve
2
For the filling, combine melted chocolates and heavy cream in a refrigerator, whisk until smooth, add Karo or honey, whiskey, and butter
Cover and refrigerate for 30 minutes
3
Beat in a blender, adding hydrated and dissolved gelatin in water
Place the filling on top of the cake base and refrigerate until firm
Serve chilled, topped with pecans or ground almonds.
