- 1 kg margarine
- 800 gr icing sugar
- 160 ml liqueur or whiskey
- 200 gr fine cocoa powder
- 1 kg buttered biscuits
- 400 gr walnuts or any other nut lightly roasted
In a large pot on a medium heat, melt margarine with sugar, liqueur and cocoa powder. Stir to obtain an homogeneous mixture of chocolate . Let it cool a bit aside , while roast the nut light in oven and smash the biscuits to medium pieces. Then add nut and biscuits into me chocolate mixture. Mix well and let it cool completely .
Cut two pieces of folia and baking sheet. Place the folia on the bottom and on top of it the baking sheet. These method helps the chocolate to have a shape. Place half of the mixture on the baking sheet and try to get a cylinder shape using folia as well. Folia will help to keep the shape.
Place the cylinders in the freezer for one night.
The next day, unwrap the chocolate cylinder and cover them with icing sugar or cocoa powder.
Serve in room temperature with vanilla ice cream or a cup of hot coffee .
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