This recipe is for those who don't like nepsin. It's about the magic mix of chocolate biscuits, which after freezing in the fridge, offer the right freshness for hot summer days.
In short, if you were looking for a dessert recipe that would make your family lick their fingers. You just found it.
You will need:
200 gr Digestive biscuits
4 tablespoons cocoa without sugar content
¼ cup melted butter
450 gr cream cheese
100 g of powdered sugar
1 teaspoon vanilla
300 gr of minced chocolate in small portions
280 gr pastry cream
Preparation:
For the base of the dessert, you have to crush the biscuits and mix them with 4 tablespoons of cocoa and butter.
Once you have mixed them well (as in the picture), lay the base in a small pan and press well to apply evenly.
To create the chocolate cream, in a large bowl, mix the cream cheese well until it is soft enough. Add powdered sugar and vanilla. Mix well. Melt the chocolate and when it cools, add it, continuing to mix.
In another bowl, mix the pastry cream well until it starts to take on volume.
Do not mix the masses vigorously, but enough so that the color becomes uniform.
When ready, empty into the base of the pan.
Leave the dessert in the fridge for at least 8 hours.
When you see that it has cooled down enough, it is ready to be enjoyed.
Start the week with the simplest wine recipe
This recipe is for those who don't like nepsin. It's about the magic mix of chocolate biscuits, which after freezing in the fridge, offer the right freshness for hot summer days.
In short, if you were looking for a dessert recipe that would make your family lick their fingers. You just found it.
You will need:
200 gr Digestive biscuits
4 tablespoons cocoa without sugar content
¼ cup melted butter
450 gr cream cheese
100 g of powdered sugar
1 teaspoon vanilla
300 gr of minced chocolate in small portions
280 gr pastry cream
Preparation:
For the base of the dessert, you have to crush the biscuits and mix them with 4 tablespoons of cocoa and butter.
Once you have mixed them well (as in the picture), lay the base in a small pan and press well to apply evenly.
To create the chocolate cream, in a large bowl, mix the cream cheese well until it is soft enough. Add powdered sugar and vanilla. Mix well. Melt the chocolate and when it cools, add it, continuing to mix.
In another bowl, mix the pastry cream well until it starts to take on volume.
Do not mix the masses vigorously, but enough so that the color becomes uniform.
When ready, empty into the base of the pan.
Leave the dessert in the fridge for at least 8 hours.
When you see that it has cooled down enough, it is ready to be enjoyed.
