Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Microwave-safe bowls
- Pastry brush
- Whisk or electric mixer
- Plastic cake container lid
- Piping bag (optional)
Ingredients
- 300 g medium-bitter chocolate
- 200 g white chocolate
- 120 g condensed milk
- 200 g cold cream
- 2 tablespoons emulsifier (ice cream)
- 1 box whipped cream
- 150 g Nido milk
- 3 boxes strawberries
Instructions
- Melt the medium-bitter chocolate in the microwave, stirring every 30 seconds.
- Brush the inside of a plastic cake container lid with melted chocolate and refrigerate to set.
- After 15 minutes, add another layer of melted chocolate and chill again until firm.
- Melt the white chocolate in the microwave, then mix in condensed milk, cold cream, and emulsifier until smooth.
- In a separate bowl, whip the whipped cream until stiff peaks form and gently fold it into the white chocolate mixture along with powdered milk.
- Layer the creamy filling and fresh strawberries inside the chilled chocolate shell until full.
- Finish with a final layer of chocolate mixture, smooth it out, and refrigerate for at least 2 hours.
- Carefully invert the lid onto a serving plate and release the dessert, garnishing with extra strawberries if desired.
Notes
Use high-quality chocolate for the best flavor and texture. Store leftovers tightly covered in the refrigerator for up to 2 days. For longer storage, freeze the assembled nest without strawberries and add fresh berries before serving. Avoid stacking heavy items on the dessert during storage to prevent damage. Garnish with mint leaves or edible flowers for a professional touch.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 15mg | Calcium: 6mg | Iron: 8mg
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