- More than 2h
- 12 serving
Andorinha Vintage Extra Virgin Olive Oil (to finish)
1.5 kg white chocolate
1 liter fresh cream
1 packet of almond biscuits
120 g butter
100 g Brazil nuts, sliced
300 g dark chocolate sauce
Melt the white chocolate in a double boiler.
As soon as it melts, add 900 ml of cream, stirring gently from bottom to top to make sure it mixes well.
Using your hands, crush the biscuits and add butter to make a dough.
Spread the dough on a removable bottom baking pan.
With the dough spread out, pour the white chocolate mixture and freeze for 24 hours.
Melt the dark chocolate over low heat with the remaining 100 ml of cream and 20 g of butter, making a smooth sauce.
Putting it together:
The next day, cut the frozen pie into 5 cm pieces, pour the hot sauce on top and sprinkle the nuts.
Drizzle some Andorinha Vintage Extra Virgin Olive Oil and serve.
Tip: this same recipe can be poured in small cups and taken to the fridge.
In that case, you can leave the biscuits out.
A great option for party days.