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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
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
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