'1/3 cup unsalted butter or margarine'
'1/2 cup all-purpose flour'
'1/2 cup chocolate cream'
'1 large egg'
'1 tablespoon sherry wine or your preferred liqueur'
'1/3 cup chopped pecans'
'18 champagne biscuits'
'1/2 cup strong brewed coffee'
'2/3 cup whipped heavy cream'
'granulated chocolate for garnish'
'1/3 cup unsalted butter or margarine'
'1/2 cup all-purpose flour'
'1/2 cup chocolate cream'
'1 large egg'
'1 tablespoon sherry wine or your preferred liqueur'
'1/3 cup chopped pecans'
'18 champagne biscuits'
'1/2 cup strong brewed coffee'
'2/3 cup whipped heavy cream'
'granulated chocolate for garnish'
Line a 25x12 cm baking dish with parchment paper
Bake the butter or margarine with all-purpose flour until it forms a light creme
Add the chocolate cream, egg, sherry wine or liqueur, and chopped pecans
Mix well
If necessary, add more sherry wine or liqueur to achieve a spreadable consistency
Dip 6 biscuits in coffee and arrange them at the bottom of the prepared baking dish with the flat side facing down
Cover with half of the whipped heavy cream
Repeat the process until all the biscuits are used, ending with the biscuits on top
If desired, use 1/3 cup strong brewed coffee and 2 tablespoons liqueur to moisten the biscuits
To freeze: cover the baking dish with aluminum foil, pressing it tightly to seal hermetically
Place in the freezer
To serve: remove from the freezer, remove the aluminum foil, and unmold onto a serving plate
Let sit at room temperature for 3-4 hours
To finish, garnish with whipped heavy cream and sprinkle with granulated chocolate
If desired, wrap individual servings in parchment paper after freezing
Serve 6-8 pieces.
