Servings: 8 people
Calories: 200kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk or Electric Mixer
- Spatula
- Baking Dish (approximately 9x13 inches)
- Saucepan
Ingredients
- 2 packages cornstarch cookies
- 1 cup milk mixed with chocolate powder 1 tablespoon of chocolate powder
- 1 can condensed milk (for white cream)
- 1 can regular milk (for white cream)
- 1 tablespoon cornstarch (for white cream)
- drops vanilla essence (for white cream)
- 1 can condensed milk (for chocolate cream)
- 1 can regular milk (for chocolate cream)
- 1 tablespoon cornstarch (for chocolate cream)
- 4 squares chocolate powder
- 4 egg whites egg whites (for topping)
- 8 tablespoons sugar (for topping)
- 1 can whipped cream without serum for topping
Instructions
- Prepare the white cream by combining condensed milk, regular milk, cornstarch, egg yolks, and vanilla essence in a saucepan over medium heat; stir continuously until thickened, then set aside to cool.
- Make the chocolate cream by repeating the process, adding chocolate powder to the mixture until thickened, then let it cool completely.
- Beat the egg whites until stiff peaks form, gradually adding sugar; gently fold in the whipped cream to create the topping.
Notes
To enhance flavors, soak the cookies in warm milk instead of cold. This dessert can be prepared a day in advance for better flavor melding. Leftovers should be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage. For a lighter version, consider using low-fat ingredients or substituting for vegan options. Add shaved chocolate or fresh berries for a beautiful presentation and additional flavor!
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg
Tried this recipe?Let us know how it was!