Cold dog with salt crackers
very easy
50 mins
50 mins
Ingredients
- 75 g Whole milk couverture
- 125 g Dark chocolate coating
- 125 g Coconut oil
- 1 fresh egg (size M)
- 50 g Icing sugar
- 1 TABLESPOON Milk
- 1 TABLESPOON Cocoa powder
- 125 g salty crackers (classic, 1 pack of 100 g)
- 1 TABLESPOON Oil
- 10 g Popcorn Corn Grains
- 25 g Sugar
- 10 g Butter
- 2 TABLESPOONS Honey
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Chop the chocolate coating. Melt coconut oil and chocolate coating over a warm water bath. Whisk egg, 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 4 dessert rings or moulds (each approx. 8 cm Ø) with water and line with foil. Cut the crackers to size. Cover the bottom of the rings or ramekins with some chocolate cream. Cover with crackers.
- 3
Pour another thin layer of chocolate cream on top and smooth it down. Repeat until all the biscuits and chocolate cream are used up. Cover with foil and chill for at least 5 hours, preferably overnight.
- 4
Heat the oil in a small pot. Add the corn, close with a lid. When all the corn grains are popped up, remove the pot from the heat and put the popcorn in a bowl.
- 5
Bring sugar, butter and honey to the boil in a pot. Simmer gently over medium heat for about 10 minutes. Mix the popcorn with the caramel well and immediately place it on a baking tray lined with baking paper, spread it out with a fork, sprinkle with some sea salt and let it cool down.
- 6
Turn cold dog out of the mould, remove foil. Spread popcorn on top.
Nutrition Facts
890 kcal
76 g
62 g
8 g
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