Then put a layer of cream made with condensed milk and cream on a plate, then another layer of milk biscuit (I like to soak the biscuit in milk before putting it on) and repeat the process intertwining the layers until the last one is the cream.
Finally, make a ganache with chocolate and milk cream. To make the ganache, melt the chocolate in a bain-marie, once the chocolate is completely melted, add the heavy cream and mix a little more.
Then pour the ganache on the pavement. If you want, you can also use chocolate chips to decorate.
After that, just put it in the fridge for about 5 hours and it’s ready to eat
PRALINED ALMONDS Making them at home has never been so easy!
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