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Kondensmelk Sjokolade Roompoeding

Bestanddele:
- 2 pakkies melkkoekies
- 1 blikkie gekondenseerde melk
- 2 koppies (300 g elk) vars room of dik room
- 2 sjokolade tablette (90 g elk, halfdonker sjokolade)
- 1 boksie vars room (vir die ganache)
Metode:
- Meng die gekondenseerde melk en die koue room in ’n groot bak tot ’n gladde mengsel.
- Sit eenkant.
- Sit ’n laag van die roommengsel in ’n bak of glasbak.
- Plaas dan ’n laag melkkoekies bo-op.
(Jy kan die koekies vinnig in melk doop vir ekstra sagtheid.)
- Herhaal die lae — room, koekies, room, koekies — totdat die laaste laag room bo is.
Maak die sjokolade ganache:
- Smelt die sjokolade oor ’n kastrol met kookwater (of mikrogolf op lae hitte).
- Roer die room by wanneer die sjokolade heeltemal gesmelt het en meng goed tot glad.
- Giet die ganache oor die poeding en smeer gelyk.
- Versier met sjokoladestukkies of vlokkies as jy wil.
- Sit in die yskas vir minstens 5 uur of oornag.
- Bedien koud en geniet elke romerige sjokoladelaag!
<<< TRANSLATION >>>
Condensed Milk Chocolate Cream Pudding

Ingredients:
- 2 packets of milk biscuits
- 1 can of condensed milk
- 2 cups (300 g each) of fresh cream or heavy cream
- 2 chocolate bars (90 g each, semi-dark chocolate)
- 1 box of fresh cream (for the ganache)
Method:
- Mix the condensed milk and cold cream in a large bowl until smooth.
- Set aside.
- Put a layer of the cream mixture in a bowl or glass dish.
- Then place a layer of milk biscuits on top.
(You can quickly dip the cookies in milk for extra softness.)
- Repeat the layers — cream, cookies, cream, cookies — until the last layer of cream is on top.
Make the chocolate ganache:
- Melt the chocolate over a saucepan of simmering water (or microwave on low heat).
- Stir in the cream when the chocolate is completely melted and mix well until smooth.
- Pour the ganache over the pudding and spread evenly.
- Decorate with chocolate chips or flakes if desired.
- Refrigerate for at least 5 hours or overnight.
- Serve cold and enjoy each creamy chocolate layer!