Ingredients
500 g biscuits
120 g sugar
250 ml milk
2-3 g vanilla sugar
150 g butter
60 g cocoa powder
140 g chopped chocolate
Method
Put biscuits either into a food processor(a few churns) or zip lock bag and crush into slightly big pieces with a rolling pin.
In a saucepan combine milk, sugar, vanilla sugar, butter cocoa powder and chopped chocolate. Heat gently until everything has melted and mixture is smooth. Remove pan from heat, keep to cool for around 15 minutes and add crushed biscuits and mix well.
Press mixture into a lined cake pan or Pyrex dish. Refrigerate for at least 4 hours or until set.
You can put it into any kind of mould to get what ever shape you like.
I took a long cardboard paper roll cut it to the size I needed. I rolled up mine in a parchment paper like a log and added in the balance chocolate and biscuit mix and kept in fridge, when set unrolled it and dipped half in chocolate ganache and kept to dry. You can also garnish this with your favourite topping.
Chocolate Ganache
1/2 cup/120ml whipping cream (35% fat)
120 g bittersweet chocolate
Method
to prepare the ganache place the cream in a small saucepan and heat until it just begins to boil. Pour the hot cream over the chocolate which has been chopped and put in a bowl. Let sit for 1 minute and stir till smooth. Then pour the ganache over the chocolate biscuit roll and refrigerate for a few more hours or overnight till set. Then slice with a knife which you should keep cleaning after each slice. so that the slice is clean around the edges.
Once the ganache is made I took the tin with the biscuits and the roll of biscuits and placed on top of the tin.
Then I poured the made ganache over the roll and the access chocolate fell onto the biscuits in the tin. Spread the balance ganache and kept in fridge to cool overnight.
sliced the rolls for easy serving.
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