6-8 Portion 2 Hour 5 Minute
- 2 packets whipping cream
- 2 water glass cold milk
- 12 Ülker Halley wheels
- 80 g Ülker Dark Couverture/Baking Chocolate
- 100 ml cream
Whisk milk and whipping cream together in a bowl until thick. Cut each Halley wheel into small pieces, add to whipping cream, and mix. Pour mixture into a [cookie] mould lined with cling wrap and flatten by pressing. Place mould into the freezer and let rest until mixture sets.
Meanwhile, boil cream in a saucepan and add Ülker Dark Couverture/Baking Chocolate. Remove from stove and stir until chocolate melts.
Remove cake from freezer and invert it onto a serving plate. Drizzle melted chocolate over it and cut into slices before serving.
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