Ingredients
- 1.5 packages tea cookies
- 240 g liquid cream
- 240 g chocolate
- 3 dl milk
- 2 tbsp cocoa powder
Preparation
- Heat the liquid cream in the microwave or in a small saucepan. Pour it over the chocolate pieces. Cover and let melt for 3 minutes, mix well, then let cool for 4 hours.
- After this time, whip the ganache. Mix milk and cocoa in a bowl.
- Line a rectangular or square pan with cling film. Pour a first layer of ganache in the bottom of the mold. Smooth gently. Dip the cookies in the chocolate milk and place them in a second layer on top of the ganache. Cover with a new layer of ganache, then cookies, until you reach at least 2/3 of the mold.
- Let stand 6 hours, or even overnight, in the refrigerator.
- Unmold and sprinkle with a little powdered sugar if desired.
Nutritional values
Calories: 204kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 55mg | Potassium: 206mg | Fiber: 1g | Sugar: 7g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.4mg
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