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👩🍳 How to Make It
Step 1: Prepare the Ninho Milk Layer
In a saucepan over medium heat, combine sweetened condensed milk, whole milk, Ninho milk powder, butter, and cornstarch. Stir constantly until the mixture thickens into a creamy consistency (about 8–10 minutes).
If you’re using heavy cream, stir it in at the end for an even silkier texture.
Pour into a serving dish or individual cups and refrigerate while you prepare the next layer.
Step 2: Prepare the Chocolate Layer
In another saucepan, mix sweetened condensed milk, cocoa powder, milk (or cream), butter, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 8–10 minutes).
Let it cool slightly, then gently pour over the chilled Ninho layer.
Step 3: Chill & Set
Step 4: Add Toppings & Serve
Before serving, add your favorite toppings for extra flair — from chocolate shavings to fresh fruit. Serve chilled and enjoy every spoonful!
✨ Tips & Variations
- Make it in cups or a large dish: Serve in glass cups for an elegant presentation or in a large casserole dish for family-style sharing.
- Want it firmer? Add a little more cornstarch or cook each layer slightly longer.
- Make it ahead: This dessert keeps well in the fridge for up to 3–4 days.
- Flavor twist: Add a splash of vanilla to the milk layer or espresso powder to the chocolate for a mocha flavor.
❤️ Final Thoughts
The Creamy Ninho Milk and Chocolate Dessert is more than just a treat — it’s a celebration of texture, flavor, and nostalgia. Simple enough for beginners, but impressive enough for guests, this dessert proves that you don’t need complicated techniques to create something truly indulgent.
This is so smart — and so delicious. One bite, and you’ll be hooked.
Would you like this turned into a printable recipe card or a visual step-by-step guide? I’d be happy to help!
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