DIRECTIONS

• 1. Chop milk chocolate into small pieces.
• 2. Take out two packets in cream (400 ml) in a medium glass bowl.Heat cream in double boiler or in microwave until you can see small bubbles at the edges. Microwave in 15-20 second intervals making sure it doesn’t boil over.
• 3. Add chopped milk chocolate in the cream and let it sit for 2-3 minutes.Stir gently till melted through. If not melting properly then heat for 15-20 seconds more.
• 4. Add chopped butter and stir.Add coffee and vanilla essence. Mix. Set aside.
• 5. Take out a packet of cream from the fridge and pour it in a glass bowl. Beat with an electric beater or hand beater till it is light & fluffy. Keep in fridge.
• 6. Take a glass dish and put a layer of biscuits on the bottom.
• 7. Pour half the chocolate mixture on top of the biscuits. Add 1 tablespoon of crushed almonds.
• 8. Put another layer of biscuits on top of the chocolate mixture.
• 9. Pour the whipped cream on top of the chocolate dessert. Stir with a spoon or a knife to marble it.
• 10. Top with 2 tablespoons of crushed almonds.Use a peeler to make small curls of milk chocolate for garnish. Keep in fridge for at least 4 hours till chilled.
• 11. Serve chilled.