INGREDIENTS
White layer:
250ml of milk
500 ml of 33% cream
100-150g caster sugar
18 g of gelatin
2 teaspoons of vanilla extract
Chocolate layer:
250ml of milk
100g dark chocolate
80-120 g caster sugar
400 ml of 33% cream
100 ml of 33% cream
18 g of gelatin
2 tablespoons Baileys Liquor (optional)
Chocolate icing:
120g dark chocolate
200 ml of 33% cream
20-40 g caster sugar
5g gelatin
60ml of milk
METHOD:
White layer: Grease the mold with vegetable oil. Dissolve gelatin in milk. Add the powdered sugar and vanilla to the cream. Beat in mixer. Heat the gelatin with the milk in the microwave and pour it into the whipped cream. Beat in mixer. Pour into the mould. Refrigerate for 20 minutes.
Chocolate layer: dissolve gelatin in milk. Heat the milk with the gelatin in the microwave. Add 100 g of chocolate cream. Microwave. Beat the cream with the powdered sugar. Add the melted chocolate, the liqueur. Beat. Add milk with gelatin and mix. Pour into a mold on a white layer. Refrigerate for 20 minutes.
Chocolate coating: Pour the gelatin over the milk. Heat in the microwave. Add the icing sugar to the cream and heat in the microwave. Add the chocolate and mix. Add milk with gelatin and mix. Pour into a mold and refrigerate for 20 minutes
