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.