• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 10-15 people
  • Difficulty Easy
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Recipe Ingredient

  • 110g Unsalted Butter, cubed
  • 125ml Chocolate Milk
  • 120g Milo Powder
  • 40g Cocoa Powder
  • 100g Sweetened Condensed Milk
  • Pinch of Salt
  • 240g Munchy’s Marie Biscuits (Cappuccino)
  • Dark Chocolate Ganache
  • 150g Dark Cooking Chocolate, roughly chopped
  • 125g Whipping Cream
  • ½ tbsp Unsalted Butter
  • ¼ tsp Vanilla Essence
  • 1 tsp Coffee Emulco
  • Pinch of Salt

Instructions

  1. Crush Munchy’s Marie Biscuits (Cappuccino) into small pieces.
  2. Melt unsalted butter over low heat.
  3. Once butter is melted, add sweetened condensed milk, chocolate milk, Milo powder, cocoa powder, instant coffee powder and salt.
  4. Add crushed Marie biscuits into the pot and mix well to ensure biscuits are evenly coated.
  5. Pour biscuit mixture into a pan lined with parchment paper and spread evenly. Make sure the surface is as flat as possible.
  6. Refrigerate for 15 minutes or until hardened.
  7. Heat whipping cream while stirring it until it simmers.
  8. Pour warm whipping cream over chopped dark cooking chocolate and butter, and mix well. If needed, place the heat-safe bowl over a pot of gently simmering water to continue melting the chocolate.
  9. Then, mix in coffee emulco, vanilla essence and salt until chocolate becomes glossy.
  10. Pour chocolate ganache onto the hardened biscuit layer. Poke bubbles on the surface of the ganache layer to keep the surface smooth.
  11. Refrigerate for 1-2 hours before serving.
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