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
Mini Cold Dog on Stick
Mini Cold Dog on Stick

Instructions

  1. 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.
  2. 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.
  3. Chill in the refrigerator for at least 5 hours, but preferably overnight, then the cream will set.

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