Supplies
- 21 ounce Kit Kat (14 packages)
- 400 milliliters heavy cream
- 16 ounces bittersweet chocolate, melted
- 1 ounce gelatin powder, prepared in water
- 300 grams whipping cream
- 4 tablespoons sugar
- 100 grams black and white chocolate curls
Steps
- Grind 6 ounces of kit kat in a food processor.
- Line the bottom of a removable bottom cake pan with the crushed kit kats.
- Line the sides of the pan with the remainder 15 ounces of kit kat and put it in refrigerator
- Blend the double cream, melted chocolate and the gelatin
- In a bowl, whish the cream with the sugar to make the whipped cream
- Add the chocolate mixture into the whipped cream and stir it gently until smooth
- Transfer to the pan covered in kit kat
- Let it cool for 3 hours
- Garnish with chocolate curls