Chocolate and Cream Dessert

Start by placing the Twix bars in a large skillet over medium to low heat with the melted unsalted butter and stir until all the chocolate has melted.

Add the cocoa powder and stir to incorporate.

Transfer this mixture to a medium baking dish, arrange it evenly and set aside.

In a large saucepan add the egg yolks, the sugar, the cornstarch and the milk.

Turn on the heat to medium-low and stir everything very well until it becomes a smooth and even cream.

Divide this cream into 2 equal portions.

In one of the portions, add the cocoa powder and mix to incorporate.

In the baking dish with the Twix mixture, add the white cream.

Place it in the refrigerator and chill for 1 hour.

After this time has passed, make a layer with the wafer rolls filled with hazelnut cream covering all the white cream.

Add the cocoa cream and spread it. 

Return the dessert to the refrigerator and chill for another hour.

After this time has passed, in a small bowl, add the milk chocolate.

Microwave it at maximum power in 30-second intervals, always stirring after each interval until completely melted.

Add the heavy cream and mix until combined. 

Finally, add the ganache we prepared on top of everything.

Place the dessert back in the refrigerator and let it chill for +15 minutes.

Serve.