in Recipes

Mini cold dog on a stick

updated

Spread the love

Ingredients for 1 servings:

  • 50 g dark chocolate coating
  • 150 g milk chocolate coating
  • 50 g coconut oil
  • 5 tbsp cream or milk
  • 1 packet of vanilla sugar
  • 200 g butter biscuits (mini butter biscuits)
  • 50 wooden skewers

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Roughly chop both chocolate coatings and melt them over low heat with the coconut oil and milk or cream. Let the mixture cool slightly until it’s ready to pipe. Place 1/3 of the cookies on a baking sheet lined with baking paper, ideally. Pipe the chocolate cream onto the cookies using a piping bag, ensuring the cookies are well covered. Then place the wooden skewer onto the chocolate cream and place another cookie on top. Add a third layer of cream and cookies. Chill in the refrigerator for at least 5 hours, but preferably overnight, so the cream will set.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Mini cold dog on a stick

Cake pops from the cake pop maker