Cold Dog

Summary

Ingredients

• 150 g chocolate couverture, dark
• 450 g couverture, whole milk
• 150 g coconut fat
• 200 g whipped cream
• 2 packs vanilla sugar
• 250 g biscuit (s) (whole rain butter biscuits)

Print Recipe Pin Recipe

Instructions

1. Line a loaf pan with a cut freezer bag. For the chocolate cream, roughly chop both couvertures, cut the coconut oil into small pieces, melt everything together with the cream in a saucepan and stir well. Finally stir in the vanilla sugar.
2. Line the loaf pan with a layer of shortbread, the biscuits may break. Now spread so much chocolate cream on the biscuit layer that it is covered. Layer alternately chocolate cream and biscuits in the loaf pan (7 - 8 layers).
3. Place the loaf pan in the refrigerator for about 5 hours (preferably overnight) so that the cream sets. Remove the pastries from the mold with a knife and the freezer bag and carefully turn them out onto a plate. Carefully peel off the freezer bag and best serve the pastries chilled and sliced.
4. Tip: stir 1 packet of grated orange peel into the chocolate cream. If you like, you can refine the biscuit cake with a little alcohol.