• 21oz Kit Kat (14 packages)

  • 400ml heavy cream

  • 16oz bittersweet chocolate, melted

  • 1 ounce gelatin powder, prepared in water

  • 300g whipping cream

  • 4 tablespoons sugar

  • 100g black and white chocolate curls



  • Grind 6 oz of kit kat in a food processor
  • Line the bottom of a removable bottom cake pan
  • Fill the sides of the pan with the remainder 15 oz of kit kat and put it in refrigerator
  • Blend the double cream, melted chocolate and the gelatin
  • In a bowl, whish the cream with the sugar to make the whipped cream
  • Add the chocolate mixture into the whipped cream and stir it gently until smooth
  • Transfer to the pan covered in kit kat
  • Let it cool for 3 hours
  • Garnish with chocolate curls