White fluff -

Bottom:

•biscuits 300 g
•baking cube Kasia 125 g
•milky chocolate 1 pack

Top of the dough:

•white chocolate 3 packs
•cream 36% 600 ml
•powdered sugar 2 spoons
•gelatin 2 tablespoons
•chocolate chips 1 packs

Preparation:

1.Prepare the bottom. Kasy dissolve in a saucepan with chocolate. Mix in a bowl with crushed biscuits.

2.Put the biscuit weight on the bottom of a springform pan with a diameter of 22 cm and slightly bend it. Place the form in the fridge.

3.Rehydrate gelatine in 1/3 of a glass of cold, boiled water to swell.

4.Dissolve the chocolate in a water bath together with 100 ml of sweet cream, then mix with swollen gelatin. Cool down.

5.Leave the remaining, chilled cream rigidly with powdered sugar and mix gently with the chocolate mass.

6.Put the chocolate-cream mass on the biscuit bottom.

7.Put the dough back into the fridge to keep it well.

8.Ready to decorate with fruit and chocolate chips.

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