Quick and Dreamy Chocolate Cream Delight
Ingredients
- For a 9x9 inch pan, you'll need:
- 17.6 ounces (500 g) cocoa cookies
- 2 cups (500 ml) heavy cream (36% fat)
- 17.6 ounces (500 g) mascarpone cheese
- 1/4 - 1/3 cup (40-50 g) powdered sugar
- 1/4 cup (50 g) powdered milk (optional)
- For the Chocolate Topping:
- 7 ounces (200 g) milk chocolate (you can also use 3.5 ounces (100 g) milk chocolate and 3.5 ounces (100 g) dark chocolate)
- 6 tablespoons (90 ml) heavy cream (30/36% fat)
- 4 mini Princessa chocolate bars
Instructions
Start by whipping the cold heavy cream and mascarpone cheese together until stiff peaks form. Add powdered sugar and powdered milk, and mix for a bit longer. Divide the cream into 4 parts.
In your pan, layer the cocoa cookies and cream alternately: cookies, cream, cookies, cream, and so on, ending with a cream layer on top. Pop it in the fridge for 30 minutes.
After chilling, drizzle the cake with melted and cooled chocolate mixed with cream. Sprinkle chopped Princessa bars on top and refrigerate overnight. Enjoy your delicious, quick-to-make dessert! 🍫✨
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