ترند البرنجلز والشكولاتة

Ingredients

• 200 g Dark Chocolate Chips (70% cocoa, high quality for smooth melt)
• 150 g Nutella Hazelnut Spread (room temperature for easy spreading)
• 200 ml Heavy Whipping Cream (chilled, will be whipped to soft peaks)
• 100 g Plain Digestive Biscuits (crushed into fine crumbs)
• 1 tbsp Powdered Sugar (optional, for sweetening whipped cream)
• 4 sprigs Fresh Mint Leaves (for garnish, optional)

Instructions

1. Melt the Chocolate

   Place the dark chocolate chips in a microwave‑safe bowl and melt in 30‑second intervals, stirring between each, until smooth and glossy.

   Time: PT2M

2. Whip the Cream

   In a mixing bowl, combine the chilled heavy cream with powdered sugar (if using) and whisk until soft peaks form.

   Time: PT3M

3. Prepare Biscuit Crumbs

   Place the plain biscuits in a zip‑top bag and crush with a rolling pin until fine crumbs form. Set aside.

   Time: PT2M

4. First Layer – Chocolate Base

   Divide the melted chocolate equally among the serving glasses, spreading a thin layer (about 1 mm) at the bottom.

   Time: PT2M

5. Second Layer – Biscuit Crumbs

   Sprinkle a generous spoonful of biscuit crumbs over the chocolate, pressing lightly to adhere.

   Time: PT1M

6. Third Layer – Nutella

   Warm the Nutella briefly (10‑seconds in microwave) to make it spreadable, then dollop and spread an even layer over the crumbs.

   Time: PT2M

7. Fourth Layer – Whipped Cream

   Top the Nutella with a spoonful of whipped cream, smoothing the surface.

   Time: PT2M

8. Repeat Layers (Optional)

   If desired, repeat steps 4‑7 to create a second set of layers, ending with whipped cream on top.

   Time: PT3M

9. Chill and Serve

   Refrigerate the assembled desserts for at least 10 minutes to set the chocolate and allow flavors to meld. Garnish with a mint sprig before serving.

   Time: PT10M

   Temperature: 4°C

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

38 g

Fat

22 g

Fiber

2 g