Preparation: 20 minutes (plus freezing time)
Cooking time: 5 minutes
Servings: 4 people
Ingredients
- 10 or 12 breakfast biscuits, type Mary. I used the flaky
- 1/2 cup milk
- 200 ml whipping cream (minimum 35% fat), very cold
- 2 heaping tablespoons sugar
- 125 ml whipping cream
- 125 g of black chocolate confectionery
- crunchy almonds (optional)
- We started riding the cream, which should be very cold. We put in a large bowl along with the sugar, and beat with an electric whisk, slowly at first to avoid splashing and finally at high speed until it is mounted. We must be careful not to go with the shake, because in that case the serum fat content of cream, we would be separated and sweet butter
- We take the cookies one at a time, dip into the cup of milk (add and remove, no more!), And we are placing the photos as forming a tower: cookie, whipped cream, cookie, whipped cream, until end with cookies
- Once finished cookies, tumbamos arm to cover it with more whipped cream. There will not be a perfect finish, but try to stay more or less helping smooth with a spatula, cleaning and wetting that go to shape the arm. I put a very small amount of cream to cover the arm, you can use more to your liking. We carry the freezer. With a few hours is enough, but usually leave the cake overnight
- When we go to cover the chocolate cake, prepare chocolate bath. Put the cream to boil, and when it boils, remove from heat and add the chopped chocolate. Let stand a few minutes, and stir until completely dissolved. Put the arm on a grid, and dropped chocolate on it, making sure it is well covered
- Before the chocolate solidifies, garnish with diced almonds, and took the freezer until ready to eat. To serve cut the arm must cookies diagonally with a sharp knife.
Arm of cookies:
Chocolate frosting and decoration:
Post a Comment