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3 sachets gelatin powder
3 tablespoons water
5 bars cream cheese (190 gr.)
2 cups condensed milk
1 tablespoon vanilla
1 cup whipping cream
1 tablespoon milk
1 tablespoon instant coffee
½ cup chocolate, melted
1 ½ cups chocolate chip cookie
4 tablespoons unsalted butter, melted


1 cup whipping cream
1 cup chocolate chips
1 tablespoon unsalted butter


  1. Mix the gelatin powder with the water and stir well. Let stand for 5 minutes until hydrated and microwave for 30 seconds until melted.
  2. In a large deep bowl, place the cream cheese with the condensed milk and vanilla, beat for 5 minutes until completely mixed.
  3. Add whipping cream and melted gelatin slowly until incorporated and beat until smooth.
  4. Separate two cups of the mixture for the vanilla layer.
  5. Separate three cups for the coffee layer. Mix the milk and instant coffee and add to the mixture. Stir completely.
  6. Fully add the melted chocolate to the remaining mixture.
  7. In a food processor, crush the chocolate chip cookies and add the melted butter, blend until fully incorporated.
  8. In a deep container 22 centimeters in diameter, covered with adherent plastic, pour the vanilla mixture. Refrigerate 20 minutes.
  9. Once refrigerated, pour in the coffee mixture and refrigerate for 20 minutes.
  10. Once cooled, pour the chocolate mixture and carefully sprinkle the crushed biscuit until the entire surface is covered. Refrigerate for 4 hours.
  11. Make the ganache: In a small saucepan over low heat, heat the whipping cream and add the chocolate chips, mix until melted. Add the tablespoon of butter and mix until melted. Rest for 30 minutes or until cool.
  12. Unmold carefully and cover with the ganache.
  13. Serve in slices and enjoy.

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