Grind all orio biscuit into grinder and strain the mixture.

Boil milk till it reduce half.

Now add biscuit powder slowely into the milk.

When the mixture comes into smooth form, let it be cool.

Then add cream into the thick mixture, add chocolate sauce, mix well and put into the mould and keep inyo freez overnight.

Then remove from mould and garnish with chocklet sauce.

Serve immediately.