"Chocolate bomb" (cold dessert)

The dessert is prepared in a bowl shaped like a hemisphere with a diameter of 20 cm, requiring 900 ml of cream, 350 g of dark bitter chocolate, 150 g of white chocolate, and a pack of chocolate biscuit or a ready-made cake layer.

250 g of dark chocolate and 250 ml of cream should be melted in the microwave, cooled in the refrigerator for 4-6 hours. In another container, melt 150 g of white chocolate and 250 ml of cream in the same way and cool for 4-6 hours in the refrigerator.

This needs to be done in parallel; when both mixtures are cooled, add 250 ml of cream to the dark chocolate and whip.

Place the resulting cream along the walls so that there is space left inside in the shape of a hemisphere and let it set well, then fill the obtained cavity with the mixture of white chocolate and cover everything with a layer of biscuit pieces. When it sets, turn the contents onto a plate and cover with a layer of glaze made from 100 g of dark chocolate and 150 ml of cream.
If you are interested in this dessert and want to try it, I will tell you in more detail how I made it:
It’s better to make the chocolate biscuit yourself.
I baked a cake in a mold measuring 24 cm. I placed a cup with a diameter of 20 cm on top and cut around the edge. This created a platform for our dessert. Next, everything follows the recipe.
Dark chocolate and cream.. I melted them and placed them in the freezer for 4-6 hours (just not in the refrigerator).
Then, instead of adding cream to the dark chocolate and whipping, I whipped the cream separately (I thought it would be better, but you do it as you wish...)
White chocolate and cream I melted and then added them to the dark chocolate and mixed well. I decided to line the mold with plastic wrap (a bag) first, so it would be easier to remove from the mold later. Then I poured in the chocolate mixture and placed it back in the freezer for a few hours.
After the mixture had hardened a bit, I made an indentation in it and transferred the white mixture into it and left this in the freezer until the next morning. Then I went to sleep.
In the morning, I turned the frozen mass onto the chocolate layer and removed the plastic wrap.
Then I poured the glaze over it.
What a "bomb" it turned out to be! Since the glaze set quickly, we could already taste this "bomb". We cut it open, and there it was... beautiful and appetizing. AUTHOR - INESSA RYABININA.