Cold Dog

Name: Cold Dog
Cook time: 15 min
Total time: 15 min
Yield: 20
Ingredients: 200 g Whole milk couverture; 200 g Dark chocolate coating; 250 g Coconut oil; 2 fresh eggs (size M); 60 g Icing sugar; 2 TABLESPOONS Cocoa powder; 150 g Wholemeal butter biscuits; 30 g rose and white meringue tuffs; 100 g dried cranberries; 50 g Pistachio kernels; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 20

200 g Whole milk couverture
200 g Dark chocolate coating
250 g Coconut oil
2 fresh eggs (size M)
60 g Icing sugar
2 TABLESPOONS Cocoa powder
150 g Wholemeal butter biscuits
30 g rose and white meringue tuffs
100 g dried cranberries
50 g Pistachio kernels
7-10 Tbsp Cling film

Directions

1
Chop whole milk couverture and 200 g dark chocolate. Melt 250 g coconut oil and couverture over a warm water bath. Whisk eggs, icing sugar and cocoa with the whisk of the hand mixer until creamy and pour into the couverture mixture while stirring, mix well
2
Line a box mould (23 cm long, 1.5 litre capacity) with foil. Cover the bottom with some chocolate cream. Break the biscuits into pieces. Cut meringue into small pieces. Put part of the biscuits, meringue, cranberries and pistachios as a layer on the chocolate, then pour a thin layer of chocolate cream on top. Repeat until all the biscuits, meringue, pistachios, cranberries and chocolate cream are used up. Finish with the biscuits, meringue, cranberries and pistachios. Cold dog at least 5 hours, preferably overnight, keep cold
3
Waiting time approx. 5 hours