- 7 oz. Dark Chocolate Lindt or Ghirardelli
- 7 oz. Milk Chocolate Lindt or Ghirardelli
- 1 can sweetened condensed milk
- 1 can 6 oz. thick fresh cream
- 1/4 stick butter
- 12 oz. tea Biscuit
Break the tea buscuits in a bowl.
In another bowl, break the chocolate and add the butter in. Place on a double boiler and bring to melt. Add in the sweetened condenced milk, as well as the fresh cream and whisk well to obtain a smooth ganache.
Pour the chocolate ganache onto the biscuits and coat well.
Pour the cake mix into a plastic or parchement lined pan and press down with a spoon.
Cover with foil paper and store in the freezer for at least 6 hours before serving.
Remove from the freezer and dust with some cocoa powder before serving. You can also decorate with some whip cream and crushed hazelnut.
Serving: 1g | Calories: 632kcal | Carbohydrates: 74.7g | Protein: 7.8g | Fat: 33.8g | Saturated Fat: 11.9g | Sodium: 224.1mg | Sugar: 43.2g