Ingredients:
- 1 canister or condensed milk (395g)
- 2 tablespoons cream
- 2 tablespoons butter
- 2 tablespoons chocolate powder (50% cocoa - the Two Friars)
- 100g of Maizena biscuit (or 20 biscuits)
- 1 canister or condensed milk (395g)
- 2 tablespoons cream
- 2 tablespoons butter
- 2 tablespoons chocolate powder (50% cocoa - the Two Friars)
- 100g of Maizena biscuit (or 20 biscuits)
How to make:
- In a thick saucepan place the condensed milk, the cream, the butter and the chocolate powder.
- Bring to medium heat stirring constantly until it comes out of the bottom of the pan.
- With the brigadier still warm, add the biscuit to pieces. Mix.
- Put paper film on the table and pour the candy still warm. Arrange until it forms a square and wrap.
- Refrigerate for 30 minutes.
- Then remove the film paper and cut into squares.
- If desired, pass the Italian Straw in the sifted confectioner's sugar (Glaçúcar) and remove the excess.
- In a thick saucepan place the condensed milk, the cream, the butter and the chocolate powder.
- Bring to medium heat stirring constantly until it comes out of the bottom of the pan.
- With the brigadier still warm, add the biscuit to pieces. Mix.
- Put paper film on the table and pour the candy still warm. Arrange until it forms a square and wrap.
- Refrigerate for 30 minutes.
- Then remove the film paper and cut into squares.
- If desired, pass the Italian Straw in the sifted confectioner's sugar (Glaçúcar) and remove the excess.