John Myers
Ingredients for 1 servings:
- 150 g dark chocolate coating
- 450 g chocolate coating (whole milk)
- 150 g coconut oil (e.g. Palmin)
- 200 g whipped cream
- 2 packets of vanilla sugar
- 250 g biscuits (butter biscuits)
Instructions
Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes
First, line a loaf pan with a cut-open freezer bag. For the chocolate cream, roughly chop both types of chocolate coating. Finely chop the coconut oil. Melt everything together with the cream in a saucepan over low heat and mix well. Finally, stir in the vanilla sugar. Now alternate layers of chocolate cream and butter biscuits in the loaf pan (about 7-8 layers). Place the loaf pan in the refrigerator for about 5 hours (overnight is best) 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 cake plate. Carefully peel off the freezer bag and serve the biscuits chilled and sliced.
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