Directions

1. Step

Grind the waffles into crumbs and set aside. Melt the dark chocolate in a frying pan. While still warm, add the butter and sour cream, mixing until smooth and well combined.

2. Step

Grease a bowl with vegetable oil, then line it with plastic wrap. Spread the chocolate-waffle mixture along the sides and bottom of the bowl to create a shell. Place in the refrigerator to cool and set.

3. Step

In a frying pan, combine the sugar and flour. Gradually add the vanilla sugar and 500 ml of the milk, mixing continuously. Add the eggs, stirring to incorporate both the yolks and whites. Cook over medium heat, stirring until the mixture thickens. Set aside to cool.

4. Step

Combine the gelatin with 60 ml of milk and let it swell. Once swollen, dissolve the gelatin in the warm milk mixture from Step 3. Pour this over the chocolate-waffle shell. Sprinkle the chopped walnuts over the top. Refrigerate for 2–3 hours, or until fully set.