Ingredients:
- For Praline/ Nougat
- 1/2 cup Sugar
- 4tbsp Water
- 1/3 cup Cashews
Pour water in a pan, add sugar and cook on medium heat till it caramelises. Add in the cashews at the very end, mix it and transfer to a butter paper. Let this cool completely and break it down into smaller pieces.
For Ganache-
- 1/2cup Dark Chocolate
- 1/2 cup Fresh Cream
- Melt them both together in a microwave or in a stovetop on double boiler.
For layering
Chocolate biscuits
Milk for dipping
Naturals Malai icecream
Chocolate chips.
Place in the freezer before service.