Yummy chocolate and coffee rich creamy layers separated by biscuit layers and topped with crunchy Crocan. It’s diverted from the original Crocan dessert which we make back home since very long time, just made few additions. Hope you like it.
Prepare Chocó Almond cream: Heat whipping cream till bubbles appear on edges, remove. Add chocolate and stir till it melts. Add roasted almond and mix. Cool in freezer for ½ hour.
Prepare Nescafe cream: Mix all ingredients and beat with electric mixer till it’s smooth and thick. Add more milk if cream is too thick.
Take out the Chocó Almond and beat with electric mixer for few minutes till thick.
In a 13x10 inch deep rectangular dish, Arrange first layer of biscuits and sprinkle with warm Nescafe drink, about 1 ½ tsp per biscuit. Pour half Nescafe cream to make a layer. Arrange layer of biscuits dipped in Nescafe. Pour all Chocó Almond cream to form a layer. Arrange another layer of biscuits dipped in Nescafe. Pour second half of Nescafe cream and level surface.
Cover dish with plastic wrap and keep in fridge for 5-6 hours or overnight.
Prepare Crocan topping: put sugar and almonds in a pan, stir over medium heat till sugar is melted and almonds are toasted. Pour on aluminium tray. Let cool and harden. Remove, put in a bag and crush using pestle.
At serving time, top the dish with Crocan. Cut and serve cold.