Mini Cold Dog on Stick
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g dark chocolate couverture
- 150 g whole milk couverture
- 50 g coconut fat
- 5 tablespoon cream or milk
- 1 packet vanilla sugar
- 200 g shortbread (s) (mini shortbread)
- 50 wooden skewers
Print Recipe
Pin Recipe Instructions
- Roughly chop both couvertures and let them melt together with the coconut oil and milk or cream over low heat. If necessary, let the mass cool down a little until it is ready for spraying.
- Lay out 1/3 of the biscuits, preferably on a baking sheet lined with baking paper, and pour the chocolate cream onto the biscuit using a piping bag so that the biscuit is well covered. Then put the wooden skewer on top of the chocolate cream and place another biscuit on top. Lay a 3rd layer with the cream and biscuits.
- Chill in the refrigerator for at least 5 hours, but preferably overnight, then the cream will set.
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