Marie Biscuit (or) Any biscuit with neutral taste – 12 slices
Cocoa Powder – 3 tblsp
Butter – ½ tblsp
Milk – 100ml
Instant Coffee powder – ½ tblsp
Powdered Sugar – 3 tblsp
Preparing hot coffee to dip the biscuits
– Boil 50 ml of milk and let it cool for about 10 minutes until it is lukewarm. If the biscuits are dipped in hot milk, then they will get dissolved in the milk.
– Take a small bowl and mix ½ tblsp of instant coffee powder, 1 tblsp of powdered sugar and the lukewarm milk. Keep stirring until the sugar dissolves completely .Now the coffee mixture is ready to use.
Take a biscuit and dip it on both sides completely in the coffee mixture prepared above. Shake the biscuit very slowly to prevent dripping of excess milk if any.
Now place the biscuit into an empty plate. Repeat the same procedure for five more biscuits and stack them one above the other uniformly. Care has to be taken while placing them. If pressed very hard, the biscuits tend to break as they are very moist.
Repeat the same procedure for another stack of six biscuits. Let the two sets dry for a minute.
Preparing the cocoa cream
– Take another small bowl and mix 3 tblsp of cocoa powder, 2 tblsp of powdered sugar and 25 ml of milk. Mix them until all the ingredients dissolve completely in the milk.
– Add the remaining milk slowly and start whisking until a thick chocolate cream is formed. Too much milk must not be added as this will make the cream very watery.
Apply the cocoa cream on all sides of the stacked biscuits and place the biscuits in an air tight container.Refrigerate for about 2 hours in the freezer.
Take the biscuits from the freezer and keep it in a plate.
Just before serving, grate a small piece of cold chocolate or take some cocoa powder and sprinkle it gently over the top.
Now take a knife and cut the stacks into thin slices.
Your Choco-Coffee Slices are ready to eat. Bon appetite.