Sandwiches de galleta y chocolate

Sandwiches de galleta y chocolate

{Chocolate cheesecake sandwiches}

Prep time: 15 min

Cooking time: 10 min + chilling

Serves: 8


  • 16 Le Petit Ecolier cookies, homemade or storebought
  • 250 g heavy cream
  • 100 g cream cheese
  • 100 g dark chocolate, 55% cocoa
  • 50 g white chocolate
  • 1 sachet instant curd, or curd powder (4 servings size, see notes for substitution)
  • Preparation

    1. Place half the cookies, chocolate side up, in the base of a slice tin lined with non-stick baking paper and set aside
    2. Combine curd powder and 1/4 cup of the cream in a small jug. Stir until smooth. Place remaining cream, and cheese in a sauce pan over medium-high heat, and bring to boil. Remove from the heat, add chopped chocolate, and stir until smooth. Add curd mix, bring back the saucepan over medium-low heat, and stir constantly until custard comes to the boil and thickens.
    3. Remove from the heat, and let the cream warm, stirring from time to time.
    4. Pour the warm cream into the tin
    5. Top with remaining cookies, chocolate-side up, and refrigerate overnight. Slice into sandwiches to serve.


  • If you cannot find curd powder or instant curd, use 1 package (4 servings-size) custard powder, or instant custard instead
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