This decadent dessert combines layers of rich chocolate custard and smooth cream over a buttery biscuit base. Each bite offers a delightful balance of textures—from the crunchy base to the silky chocolate and light cream layers. Easy to make yet impressive, this dessert is perfect for special occasions or when you want to treat yourself to something truly indulgent. Rolled to perfection, it’s as satisfying to serve as it is to eat!
Why You’ll Love This:
You’ll love this dessert for its combination of textures and flavors. The crunchy biscuit base provides a solid foundation for the smooth, rich chocolate custard, while the creamy top layer adds a light, refreshing touch. This dessert is easy to prepare and makes a stunning presentation, whether you serve it at a party or simply enjoy it with family. It’s indulgent, satisfying, and customizable to your taste.
Perfect Occasion:
This dessert is ideal for any special event, including birthdays, dinner parties, or holiday celebrations. It’s also perfect when you want to make a dessert ahead of time, as it requires chilling before serving. Whether you’re preparing for a gathering or just want to indulge in a luxurious treat at home, this dessert is sure to impress your guests and family alike.
Decoration Tips:
For a stunning finish, drizzle the top of the dessert rolls with melted chocolate or dust with cocoa powder. You can also garnish with fresh fruit, like raspberries or strawberries, for a pop of color and freshness. If you want to add a bit more texture, sprinkle some crushed nuts or chocolate shavings on top.
Recipe:
Biscuit Base:
- 2 packets of digestive biscuits (crushed)
- 45 grams butter (melted)
Chocolate Custard Layer:
- 1 liter milk
- 1 cup granulated sugar
- 1 cup flour
- 1/2 cup cornstarch
- 2 tablespoons cocoa powder
- 45 grams butter
- 100 grams dark chocolate
White Cream Layer:
- 1 packet whipped cream powder
- 1 cup cold milk
- 100 ml cream
- 70 grams white chocolate
Instructions:
- Prepare the Biscuit Base:
- Crush the biscuits into a fine crumb and mix with melted butter.
- Spread the mixture evenly in a baking dish, pressing it down firmly with the back of a spoon or the bottom of a glass. Ensure the base is packed tightly to prevent crumbling.
- Make the Chocolate Custard:
- In a pot, combine the sugar, flour, cornstarch, and cocoa powder. Gradually add the milk while whisking to avoid lumps.
- Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
- Once thickened, remove from heat and add the butter and dark chocolate, stirring until melted and smooth.
- Pour the custard over the biscuit base, spreading it evenly. Let it cool, then refrigerate to set.
- Prepare the White Cream:
- Heat the cream until just below boiling, then remove from heat and add the chopped white chocolate. Stir until melted and smooth. Refrigerate for 30-40 minutes to cool.
- Whip the cold milk and whipped cream powder until light and fluffy. Once the ganache has cooled, fold it into the whipped cream mixture, being careful not to deflate it.
- Spread the cream over the chilled chocolate layer.
- Chill and Roll:
- Once the dessert has chilled for at least 3-4 hours (or overnight for best results), cut into desired portions.
- Roll each portion using parchment paper, shaping it into tight rolls for serving.
Enjoy!
