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- Ingredients
- Recipe
- White cream- Condensed milk1 can(s)
- Liquid milk (use the cream box measure)1 can(s)
- Powdered milk4 tablespoon
- Sour cream1 unit(s)
- Chocolate cream- Condensed milk1 can(s)
- Liquid milk (use the same measure as the box of milk cream)1 can(s)
- Sour cream1 unit(s)
- Chocolate powder4 tablespoon
- Dark Biscuit4 unit(s)
- WHITE CREAM In a pan, bring all the ingredients to medium heat and mix until you get a thick and creamy consistency. (Brigadier point) Optional: You can remove the filling from the biscuit and put it in the cream, it is also delicious and does not waste anything.
- CHOCOLATE CREAM Repeat the process done on the white cream. (Brigadier Point)
- MOUNTING In a large refractory or in small pots, pour the white cream, place a layer of the cookies, add the chocolate cream to the next layer. Repeat the process until you fill the entire refractory and take it to the fridge for 40 minutes.
- Decoration: you can break the biscuits and break them on top or put strawberries.
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