1/2 pound French stick chocolate
2 tablespoons butter
300 grams confectioner's sugar
1 egg white
5 tablespoons unsweetened cocoa powder
rum or vermouth
1/2 pound French stick chocolate
2 tablespoons butter
300 grams confectioner's sugar
1 egg white
5 tablespoons unsweetened cocoa powder
rum or vermouth
Melt the chocolate in half a cup of boiling water and mix with confectioner's sugar, egg white, and butter
Beat well until it becomes a smooth and creamy texture
Beat again to achieve a homogeneous consistency, clearer than at first
Check if more confectioner's sugar is needed as the chocolate can sometimes be too bitter
Pour into a rectangular baking dish lined with parchment paper, pass the biscuits through rum, arrange them in rows, and cover with a layer of cream
Cover the biscuits with a layer of cream, place another row of rum-soaked biscuits, add another layer of cream, and repeat the process
After finishing (reserve some cream), fold the ends of the paper to create a perfect wrapping and put it in the freezer
Hours later, unwrap, arrange on a plate, and cover well with the remaining cream, smoothing with a knife.