you will need:

 
Chocolate balls base ingredients:
 
1/2 container of cream (125 ml)
150g dark chocolate
1/2 cup chocolate spread
1 sleeve of cookies Lotus

Vanilla caramel cream:
1 ½ containers of cream (375 ml)
1/2 package instant vanilla pudding

Decoration:
A bit of dark chocolate

preparation:

 
Prepare the base:
Put a bowl of dark chocolate and chocolate spread.
Heat in the microwave and stir until dissolved union.
Crush the cookies (as they bag) with a hammer or rolling pin schnitzel.
Transfer the hot chocolate mixture into a large bowl and pour into the biscuit crumbs (opening the bag straight over the bowl).
Stir until the cream icing cookies.
Surfaces oiled pie.
Transfer to the freezer for 5 minutes (or refrigerate for an hour), a slight stabilization of the mixture, and in the meantime, prepare the cream.

Prepare the cream, drizzle and garnish:
Whip heavy cream and vanilla custard cream is stable.
Transfer pastry bag with a smooth mouth and drizzle over cooled subway (the sight of the waves, as in the picture) drip line of the edge cream cake stacks, click on each stack with a spoon and spread on a straight line toward the net of the cake.
Pipe another row of piles cream adjacent to the first row and repeat the steps.
Continue until the entire cake is covered.
Grate a little chocolate (with a vegetable peeler or grater) over the cream, to decorate.