• 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


  1. Grind 6 ounces of kit kat in a food processor.
  2. Line the bottom of a removable bottom cake pan with the crushed kit kats.
  3. Line the sides of the pan with the remainder 15 ounces of kit kat and put it in refrigerator
  4. Blend the double cream, melted chocolate and the gelatin
  5. In a bowl, whish the cream with the sugar to make the whipped cream
  6. Add the chocolate mixture into the whipped cream and stir it gently until smooth
  7. Transfer to the pan covered in kit kat
  8. Let it cool for 3 hours
  9. Garnish with chocolate curls