Recipe Ingredients:
1 package of cookies
2 cans of sweetened condensed milk (13.9 oz each)
27 oz (800 ml) of milk
5 tablespoons of cornstarch
6 oz (170 grams) of white chocolate
6 oz (170 grams) of semi-sweet or dark chocolate
2 tablespoons of chocolate powder.
Instructions:
White Chocolate Cream:
In a saucepan, combine 13.5 oz (400 ml) of milk, one can of sweetened condensed milk, and half of the cornstarch (dissolved in the milk).
Cook over medium heat until it boils and thickens, stirring constantly.
Remove from heat, add the white chocolate bar, and stir until melted.
Pour the cream into a glass dish and place it in the freezer for about 40 minutes.
Semi-Sweet Chocolate Cream:
In another saucepan, add the remaining 13.5 oz (400 ml) of milk, the other can of sweetened condensed milk, and the remaining cornstarch dissolved in milk.
Add the chocolate powder, and cook over medium heat until it boils and thickens, stirring constantly.
Remove from heat, add the semi-sweet or dark chocolate bar, and stir until melted.
Let it cool, then pour it over the chilled white chocolate cream. Return to the refrigerator for another 40 minutes, then serve.
