This recipe is best with
Recipe Ingredient
- 110g Unsalted Butter, cubed
- 125ml Chocolate Milk
- 125g Milo Powder
- 40g Cocoa Powder
- 100g Sweetened Condensed Milk
- Pinch of Salt
- 290g Munchy’s Marie Biscuits (Cappuccino)
- Dark Chocolate Ganache
- 75g Dark Cooking Chocolate, roughly chopped
- 63ml Whipping Cream
- 5g Unsalted Butter
- ¼ tsp Vanilla Essence
- 1 tsp Coffee Emulco
- Pinch of Salt
Instructions
- Crush Munchy’s Marie Biscuits (Cappuccino) into small pieces.
- Melt unsalted butter over low heat.
- Once butter is melted, add sweetened condensed milk, chocolate milk, Milo powder, cocoa powder, instant coffee powder and salt.
- Add crushed Marie biscuits into the pot and mix well to ensure biscuits are evenly coated.
- Pour biscuit mixture into a pan lined with parchment paper and spread evenly. Make sure the surface is as flat as possible.
- Refrigerate for 15 minutes or until hardened.
- Heat whipping cream while stirring it until it simmers.
- 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.
- Then, mix in coffee emulco, vanilla essence and salt until chocolate becomes glossy.
- Pour chocolate ganache onto the hardened biscuit layer. Poke bubbles on the surface of the ganache layer to keep the surface smooth.
- Refrigerate for 1-2 hours before serving.
