Ingredients
- 2 dark chocolate couverture logs (125g each)
- 1 light cooking cream (250g)
- 1 and ½ package of petit beurre biscuits
- ½ shot glass of brandy
For the topping:
- 2 milk chocolate couverture logs (125g each)
- 1 light cooking cream (250g)
- 1 tbsp sunflower oil
Directions
- Melt the 2 dark chocolate couvertures with the cream over a low heat. Add the brandy, mix and then break in the biscuits roughly inside. At this point, if you like you can add some pistachios! This time round I didn’t, but they taste incredible with chocolate!
- Take a rectangular long baking tin and line it with cling film and make sure that the sides exceed the tray. Add mixture inside, fold over the exceeding film on top and freeze for at least 5 -6 hours!
- Once it has set, we remove the cling film and place our log on a nice platter. Melt the milk chocolate couverture with the cream and to it add one tablespoon of sunflower oil! This makes the chocolate topping shiny!
- Pour it over your log and place it in the fridge to set! Make sure it remains covered in the fridge so that you can preserve the glossy chocolate topping!
