Ingredients:

For the base:

• 2 packs of Bianca Wafer Sticks

• 150g chocolate praline spread

For the cream:

• 400g cream cheese

• 150g chocolate praline spread

• 50g powdered sugar

• 300ml heavy cream

For the topping:

• 100g milk chocolate

• 100ml heavy cream

For decoration (optional):

• Crushed hazelnuts

• Bianca Wafer Sticks

Instructions:

1. In a blender, crush the wafer sticks, mix them well with the praline spread until fully combined, and press the mixture evenly into a baking dish to form the base.

2. In a bowl, mix the cream cheese, praline spread, and powdered sugar using a mixer until smooth and creamy.

3. In a separate bowl, whip the heavy cream until it thickens slightly. Combine it with the cream cheese mixture and beat until light and fluffy. Spread the cream over the base.

4. Melt the chocolate together with the heavy cream, then pour it over the dessert to cover it. Refrigerate for at least 2 hours.

5. Decorate with crushed hazelnuts and extra wafer sticks – and it’s ready to serve!