Prepare the base:
Mix the ingredients: In a medium-sized saucepan, pour 400 ml of milk and add 120 grams of sugar. Grate the zest of one orange directly into the saucepan, then add 60 grams of cocoa powder.
Tip: Use fresh orange zest for the best flavor; it adds a subtle but delicious citrus note that perfectly complements the chocolate.
Cook the mixture: Place the saucepan over medium heat. Stir the mixture continuously until it boils. This completely dissolves the sugar and blends the cocoa powder into the milk.
Tip: Keep an eye on the mixture as it cooks to prevent it from burning or sticking to the bottom of the pan.
Add the butter:
Stir in the butter: Once the mixture reaches a boil, remove it from the heat and immediately add 150 grams of butter. Stir until the butter melts completely and is fully incorporated into the chocolate mixture. Tip: Let the mixture cool slightly before adding the cookies and nuts; this will help it thicken slightly and make it easier to mix.
Make the cookie and nut mixture:
Crush the cookies: Place 400 grams of cookies in a large plastic bag or between sheets of parchment paper. Use a rolling pin to crush the cookies into small, even pieces.
Tip: You want some texture in the cookies, so avoid crushing them into a fine powder. Larger pieces will add a satisfying crunch to the dessert.
Chop the nuts: Roughly chop 100 grams of nuts. The pieces should be small enough to blend well, but large enough to add a noticeable crunch.
Tip: Toast the nuts beforehand to enhance their flavor and add an extra layer of depth to the dessert.
Blend and chill:
Blend everything together: In a large bowl, combine the crushed cookies and chopped nuts. Pour the slightly cooled chocolate mixture over the cookie and nut mixture, stirring until evenly coated.
Tip: Make sure all the cookie pieces are well coated with the chocolate mixture for a consistent flavor in every bite.
Transfer to a platter: Press the mixture into a platter, spreading it evenly to create an even layer. Refrigerate for 1 hour to allow it to set.
Tip: Use a spatula or the back of a spoon to firmly press the mixture, making sure it holds together.
Prepare the toppings:
Melt the milk chocolate: In a microwave-safe bowl, combine 80 grams of milk chocolate with 25 ml of vegetable oil. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Tip: Vegetable oil helps the chocolate melt smoothly and gives it a glossy finish once it has set.
Add the peanuts: Pour the melted milk chocolate over the cooled dessert base. Sprinkle 60 grams of roasted peanuts evenly over the milk chocolate layer.
Tip: Lightly press the peanuts into the chocolate to help them stick while the chocolate sets.
Chill again: Return the dessert to the refrigerator and let it chill for 15 minutes to allow the chocolate layer to set.
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