Servings: 8
INGREDIENTS
- 9 ounces/250 grams Petit Beurre biscuits, coarsely crushed/ground
Chocolate sauce:
- 7 ounces/200 grams dark chocolate squares
- 3 tablespoons chocolate spread
- 1 cup heavy whipping cream
- 1 teaspoon ground instant coffee (optional)
- ¼ cup water
- 3 tablespoons oil
Vanilla cream:
- 1 cup heavy whipping cream
- 1 teaspoon vanilla paste or 2 teaspoons extract
Chocolate balls coating:
- 1 cup coconut flakes and/or chopped hazelnuts
INSTRUCTIONS
- Combine all the chocolate cream ingredients in a bowl, warm it up for 30 seconds in the microwave and mix well until you get a smooth texture.
- Pour ¾ of the chocolate cream over the crushed biscuits, and transfer ¾ of the mixture to a large loaf pan lined up with parchment paper.
- Put a layer of parchment paper on top, press lightly and freeze for 7 minutes.
- Whip the heavy whipping cream and the vanilla paste/extract until you get a thick texture.
- Take out the pan from the freezer and add a thick and even layer of vanilla cream.
- Pour the rest of the chocolate sauce on the vanilla cream layer and spread it evenly.
- Use the rest of the biscuit-chocolate mixture to make 8 chocolate balls. Roll each one in coconut flakes and/or chopped hazelnuts and place them on top of the cake.
- Store in the freezer.