1 package of champagne biscuits (200g)
1/4 cup of rum
1/4 cup of milk
For the chocolate filling:
240g of mildy bitter chocolate, chopped
1 cup of butter or margarine at room temperature
1 1/2 cups of confectioner's sugar
8 egg yolks
2 tablespoons of vanilla extract
For the chocolate glaze:
1 cup of mildy bitter chocolate, chopped
2 tablespoons of butter or margarine
Karo (optional)
petals of crystallized flowers
1 package of champagne biscuits (200g)
1/4 cup of rum
1/4 cup of milk
For the chocolate filling:
240g of mildy bitter chocolate, chopped
1 cup of butter or margarine at room temperature
1 1/2 cups of confectioner's sugar
8 egg yolks
2 tablespoons of vanilla extract
For the chocolate glaze:
1 cup of mildy bitter chocolate, chopped
2 tablespoons of butter or margarine
Karo (optional)
petals of crystallized flowers
Line a 1.5 liter bowl with parchment paper
Mix milk and rum and quickly coat the biscuits on one side
Line the bottom and sides of the mold with champagne biscuits, reserving the rest
Make the chocolate filling: melt the chocolate in a double boiler with warm water and no boiling
Remove from heat
In a large bowl mix 1 cup of butter or margarine, confectioner's sugar, and egg yolks
Beat at high speed until the mixture is light and smooth
Add the melted chocolate and vanilla extract slowly, beating at low speed to combine
Spread the mixture into the prepared mold and top with reserved biscuits
Refrigerate for 4 hours or overnight
One hour before serving, run a knife around the edge, flip onto a plate, and remove parchment paper
Make the glaze: melt chocolate with butter or margarine in a double boiler with warm water and no boiling, stirring occasionally
Spread over the champagne biscuits, covering them completely
Refrigerate for 1/2 hour before serving
Optional: drizzle with Karo and garnish with crystallized flowers
