Ingredients
350 gr. Oreo cookies (those without chocolate coating) + a few more for garnish
1 liter of fresh milk, whole
130 gr. corn flour
150 g sugar
150 gr. couverture around 50-55% cocoa, finely chopped
Servings: 12
Preparation: 30 Stand by: 2 hours
Procedure:
In a bowl, crush the cookies by hand into chunks and place them in a round mold with removable walls 24 cm in diameter, pressing them to make a somewhat solid base with the same thickness everywhere.
Dissolve the corn flour in 1/3 of the milk. Pour the remaining milk into a saucepan, add the sugar and place over medium heat. Once the mixture starts to boil, remove from the heat and add the milk with the corn flour.
Put the pot back on the fire, but lower the heat. Stir the mixture constantly with an egg beater, until it thickens and starts to boil, and remove from the heat. Add the chopped chocolate and stir until it melts and the whole mixture becomes chocolate. Pour this cream, hot, in the form, on top of the cookies. Cover immediately with a film that touches the entire surface of the cream, so as not to get a crust, and allow the temperature to drop slightly. Then put the cake in the fridge to cool well, for at least 2 hours. Unmold and garnish with the remaining cookies.
Advice: Store in the refrigerator for about 4 days.