|
|
Instructions |
|
|
|
break biscuits into pieces- around 2 or 3 cm each size is not really crucial. Pour wine, cognac, and coffee mixed first in the boiling water, over the biscuits and mix a bit
|
|
|
|
mix softened butter or marg with cocoa and powdered sugar. Beat up egg and incorporate into the butter and cocoa mixture. It may take a while. If you are worried about raw eggs, buy pasteurize or pasteurize your own. Google has many sites on this.
|
|
|
|
Pour about a third or a bit more of this chocolate cream over the biscuits and mix gently. Plonk this onto a flat dinner plate. Use clean hands to shape into a mound or heart.
|
|
|
|
Pour remaining chocolate cream on as frosting and decorate with chocolate shavings or whatever you like. Keep in fridge for an hour or more before serving. There is a second version to this recipe using ganache
|
|
|
|
Originally Submitted
3/28/2012
|
