Summary

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

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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.