Cold dog with meringue and pistachios

Name: Cold dog with meringue and pistachios
Cook time: 30 min
Total time: 30 min
Yield: 36
Ingredients: 200 g Whole milk couverture; 600 g Dark chocolate coating; 500 g Coconut oil; 4 Eggs (size M); 200 g Icing sugar; 4 TABLESPOONS Milk; 4 TABLESPOONS Cocoa powder; 200 g Butter biscuits; 200 g dried apricots; 100 g Pistachio kernels; 100 g Meringue Drops; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 36

200 g Whole milk couverture
600 g Dark chocolate coating
500 g Coconut oil
4 Eggs (size M)
200 g Icing sugar
4 TABLESPOONS Milk
4 TABLESPOONS Cocoa powder
200 g Butter biscuits
200 g dried apricots
100 g Pistachio kernels
100 g Meringue Drops
7-10 Tbsp Cling film

Directions

1
Chopping chocolate. Melt coconut oil and chocolate over a warm water bath. Whisk eggs, sugar, milk and cocoa with the whisk of the hand mixer until light creamy. Pour the chocolate mixture into the egg mixture while stirring.
2
Break butter cookies roughly. Coarsely chop apricots and pistachios. Crumble meringue lightly. Cover a square springform pan (24 x 24 cm) with foil if necessary. Cover the bottom with some chocolate cream.
3
Spread some biscuit and meringue pieces, apricots and pistachios on top. Cover with chocolate cream. Repeat until all ingredients are used up, finishing with chocolate cream. Cover the mould with foil and chill for at least 6 hours.
4
Cold dog from the form loosen, third and cut into slices.