Cold Dog

Ingredients for 1 servings:

• 150 g dark chocolate coating
• 450 g chocolate coating, whole milk
• 150 g coconut oil
• 200 g whipped cream
• 2 packets of vanilla sugar
• 250 g biscuit(s) (wholemeal butter biscuits)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cookie cake

Line a loaf pan with a cut-open freezer bag. For the chocolate cream, roughly chop both chocolate coatings, finely chop the coconut oil, melt everything together with the cream in a saucepan, and mix well. Finally, stir in the vanilla sugar. Line the loaf pan with a layer of butter biscuits, breaking the biscuits if necessary. Spread enough chocolate cream over the biscuit layer to cover it. Alternate layers of chocolate cream and biscuits in the loaf pan (7-8 layers). Refrigerate the loaf pan for about 5 hours (preferably overnight) to allow the cream to set. Using a knife and the freezer bag, loosen the biscuits from the pan and carefully turn them out onto a plate. Carefully peel off the freezer bag and serve the biscuits chilled and sliced. Tip: Stir 1 packet of grated orange peel into the chocolate cream. If you like, you can also refine the biscuit cake with a little alcohol.