Cold dog with cocoa cookies

Name: Cold dog with cocoa cookies
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 150 g Whole milk couverture; 250 g Dark chocolate coating; 250 g Coconut oil; 2 fresh eggs (size M); 75 g Icing sugar; 2 TABLESPOONS Milk; 3 TABLESPOONS Cocoa powder; 40 Cocoa biscuits with cream filling; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

150 g Whole milk couverture
250 g Dark chocolate coating
250 g Coconut oil
2 fresh eggs (size M)
75 g Icing sugar
2 TABLESPOONS Milk
3 TABLESPOONS Cocoa powder
40 Cocoa biscuits with cream filling
7-10 Tbsp Cling film

Directions

1
Chop the chocolate coating. Melt coconut oil and chocolate coating over a warm water bath. Whisk eggs, icing sugar, milk and cocoa with the whisk of the hand mixer until creamy and pour into the couverture mixture while stirring, mix well
2
Rinse out a box mould (26 cm long, 1.5 litre capacity) and line it with foil. Cover the bottom with some chocolate cream. Place 10 biscuits side by side. Pour a thin layer of chocolate cream on top and smooth it down. Repeat the process until all the biscuits and chocolate cream are used up. Cover with foil and chill for at least 5 hours, preferably overnight. Turn out of the mould and remove the foil. Cut the cake into slices
3
Waiting time approx. 5 hours