White Gold Trifle

Mix the sweetened condensed milk and heavy cream in a saucepan and cook over medium heat until it reaches the consistency of thick fudge (brigadeiro consistency).

Divide the cream mixture into two portions and stir the bittersweet chocolate into one of them.

Let both portions cool completely.

Chop the White Gold bonbons into large pieces.

Whip the heavy cream until stiff peaks form.

Fold the whipped cream into both cream bases and mix gently.

Assemble the dessert in a serving dish, starting with the white cream layer, followed by the chopped bonbons, and topped with the chocolate cream layer.

Melt the white coating chocolate and mix it with the rice crispies to create the topping.

Pour the topping over the dessert and refrigerate until set.

Garnish with more White Gold bonbons before serving.