Ingredients
3 finished chocolate bases
100 ml milk
7 tbsp caster sugar
1 tbsp instant coffee
400 g sour cream
600 g chocolate spread
Method
Fresh milk with 1 tbsp caster sugar 1/2 tbsp instant coffee is heated. Sprayed the bases. Cream mix with 5-6 tablespoons powdered sugar to hardening and add spoon by spoon the chocolate spread. Dissolve instant coffee and the rest is added to the cream. The plates were smeared with cream and stackable. Leave in the refrigerator overnight.
Containers:
Difficulty
Easy
Tested
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