Decadent Chocolate Cake with Cold Milk

Ingredients:

• 250 ml of 60% liquid chocolate
• 1 cup of condensed milk
• 1 cup of milk cream
• 2 tablespoons of powdered milk
• 2 tablespoons of cocoa powder
• 2 tablespoons of butter

Preparation:

1. Begin by melting the chocolate in the microwave, heating it in 30-second intervals until fully melted. Once melted, transfer it to the freezer to cool, repeating the process once more if necessary. If preferred, you can use disposable cups for shaping.
2. In a saucepan over low heat, combine the condensed milk, milk cream, powdered milk, cocoa powder, and butter. Stir continuously until the mixture thickens and starts to detach from the bottom of the pan. Set aside to cool slightly.
3. For the chocolate coating, repeat the process of stirring over low heat until the mixture thickens and detaches from the pan. Set aside to cool.

Assembly:

1. Retrieve the chocolate candies from the freezer. Begin by spreading a layer of the prepared milk mixture into each candy mold, followed by a layer of the chocolate mixture.
2. Repeat the layers until the molds are filled, ending with a layer of the chocolate mixture on top to seal the candies.
3. Return the candies to the freezer to allow them to set completely before serving. Enjoy the indulgent combination of cold milk and rich chocolate cake.