600g Kit Kat
1 can of sour cream
450g half melted chocolate
1 sachet of colorless gelatin without flavor
300g double cream
4tbsp tablespoons of sugar
100g of dark and white chocolate for decoration
Grind 180 grams of Kit Kat in a food processor.
Lay on the bottom of a cake tin and fill the sides with remaining Kit Kat. Put in the fridge.
Mix the sour cream and melted chocolate in the processor. Add gelatin after completely mixed.
Mix the double cream with sugar in a bowl and pour the chocolate mixture in and mix well.
Take the cake tin out of fridge and pour the chocolate mix in evenly.
Refrigerate for 3 hours.
Decorate with chocolate sprinkles.