White Cold Dog

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 18
  • 400 g white couverture
  • 200 g Coconut oil
  • 2 Eggs (size M)
  • 25 g Icing sugar
  • 200 g Raspberries
  • 30 g Pistachio kernels
  • 150 g crispy roasted wheat pops with honey
  • 7-10 Tbsp Cling film

Directions

  1. 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.

  2. 2

    Place back on the warm water bath, stirring from time to time to keep the mixture smooth.

  3. 3

    Line a square springform pan (24 x 24 cm) with foil. Sort raspberries. Roughly chop the pistachios. Fold the wheat pops, pistachios and berries into the chocolate mixture and place in the springform pan.

  4. 4

    Cover with foil and leave to cool overnight.

  5. 5

    Cold dog from the mold and cut into pieces.

Nutrition Facts

KCAL
300 kcal
CARBS
22 g
FATS
21 g
PROTEINS
4 g

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