Homemade dessert

Milk: 400 ml (about 1 2/3 cups)
Purpose: Forms the base of the chocolate mixture, giving it a creamy consistency.
Sugar: 120 grams (about 1/2 cup)
Purpose: Softens the chocolate base, balancing out the richness of the cocoa.
Orange Zest: Zest of an orange
Function: Adds a fresh citrus aroma and flavor that complements the chocolate.
Cocoa powder: 60 grams (about 1/2 cup)
Function: brings the rich, chocolatey flavor that is the star of the dessert.
Butter: 150 grams (about 2/3 cup)
Function: Adds richness and creaminess to the chocolate mixture, making it more indulgent.
Cookies: 400 grams (about 14 oz), crushed into small pieces
Function: Forms the crunchy base of the dessert, adding texture and structure.
Nuts
: 100 grams (about 1 cup), chopped Function: Adds nutty flavour and crunch that pairs perfectly with chocolate.
Milk chocolate: 80 grams (about 3 oz)
Function: used for the middle layer, adding a smooth and sweet chocolate filling.
Vegetable oil: 25 ml (about 1.5 tablespoons) for milk chocolate, 10 ml (about 2 teaspoons) for white
chocolate Purpose: Helps chocolate melt smoothly and creates a glossy finish when hardened.
Roasted peanuts: 60 grams (about 1/2 cup)
Purpose: Sprinkle over the milk chocolate layer, adding extra crunch and flavor.
White chocolate: 50 grams (about 2 oz)
Purpose: Provides a contrasting sweet and creamy filling that balances flavors.
Instructions