In a saucepan, add 1 1/2 cups of sugar and 100 g of butter. Mix everything very well. Then add 400 g of powdered milk and 1 cup of room temperature milk.
Step 2
Turn on medium heat and keep stirring. When the cream comes off the bottom of the pan, you can remove it from the heat.
Step 3
Divide the cream into two equal parts and in one of them add 2 tablespoons of powdered chocolate or chocolate. Mix well.
Step 4
In a buttered pan, add the first layer of white cream and spread well. Then add the chocolate cream and spread.
Step 5
Refrigerate for about 2 hours.
Step 6
Now it's just a matter of unmolding and shaping to your liking. I have sprinkled powdered milk on top, but this is optional.
