100 gr. butter
x3 - 4 sheets of neutral gelatin
x3 - 200 ml. of cream for whipping
x3 - 250 ml. milk
x3 - 2 tablespoons of sugar
150 gr. black chocolate (or fondant)
150 gr. milk chocolate
150 gr. white chocolate
Crush cookies in a food processor or in a mortar.
Add the butter in pieces and mix well until everything is well blended. Place in a cake pan, smoothing and tightening. Bring to the refrigerator.
Make first the layer of black chocolate, then milk chocolate, and finally white chocolate. The steps are the following for each layer:(Start with black chocolate)
1 - Soak the 4 gelatin sheets in cold water.
2 - Whipe the 200 ml of cream. Reserve a large bowl.
3 - In a saucepan, heat the 250 ml of milk with 2 tablespoons of sugar, add the well drained gelatin and chocolate chunks. Allow to warm 10 minutes.
4 - Mix the cream with a stick, but with encircling movements, not beating, pour on top of the cookies and carry the refrigerator for at least 2 to 3 hours, until solid.
(After 2 hours you can start to cook the white chocolate layer. When it is finished wait for another 2 hours and cook the white layer)Tips_ Make lines with a fork before adding the second and third layer to make them join together.