Cold dog with white chocolate, cranberries and chocolate wafers

Name: Cold dog with white chocolate, cranberries and chocolate wafers
Cook time: 35 min
Total time: 35 min
Yield: 20
Ingredients: 400 g white couverture; 275 g Coconut oil; 2 Eggs (size M); 25 g Icing sugar; 300 g Chocolate wafer biscuits; filled with nougat cream; 100 g dried cranberries; 50 g Dark chocolate coating; 7-10 Tbsp Cling film; 1 Disposable piping bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 20

400 g white couverture
275 g Coconut oil
2 Eggs (size M)
25 g Icing sugar
300 g Chocolate wafer biscuits; filled with nougat cream
100 g dried cranberries
50 g Dark chocolate coating
7-10 Tbsp Cling film
1 Disposable piping bag

Directions

1
Chop the chocolate coating. Melt with coconut oil over a warm water bath. Beat eggs and icing sugar with the whisk of the hand mixer until thick and creamy. Stir the couverture mixture into the egg cream. Place back on the warm water bath. Line a box form (23 cm long; 1.5 litre capacity) with foil.
2
Add some chocolate cream. Place 5 waffles next to each other on top. Sprinkle some cranberries on the sides of the chocolate cream. Repeat the process until approx. 275 g waffles, cranberries (up to 1 tbsp) and chocolate cream are used up. Finish with waffles. Keep cool overnight. Chop the dark chocolate coating and melt over a warm water bath. Turn the cake onto a plate, remove the foil. Roughly chop remaining waffles. Finely chop the cranberries that have been set aside. Pour the couverture into a piping bag. Draw lines over the cake.
3
Chop the dark chocolate coating and melt over a warm water bath. Turn the cake onto a plate, remove the foil. Roughly chop remaining waffles. Finely chop the cranberries that have been set aside. Pour the couverture into a piping bag. Draw lines over the cake. Sprinkle with waffles and cranberries. Keep cool until serving
4
12 hours waiting time