21 oz Kit Kat (14 packages)
400ml Heavy Cream
16 oz Bittersweet Chocolate, melted
1 ounce Gelatin Powder, prepared in water
300g whipping Cream
4 tablespoons Sugar
100g Dark and White Chocolate Curls

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