- 1.5 packet petibor biscuits
- 3/4 tea glass melted butter
- 3/4 water glass milk
- 2.5 tablespoons cocoa
- 3 tablespoon granulated sugar
- 200 grams of milk chocolate (optional bitter)
- 3 tablespoons butter in room temperature
For chocolate coating:
- 4 meal spoons (crumbling) inside hazelnut
- 4 spoons of pistachio nuts
- 2 tablespoon cocoa
- 2 tablespoons powdered sugar
For the above:
When preparing the mousse, you can prepare it by adding dry nuts such as lemon rind, raspberry, hazelnut, peanut. Make sure the biscuit mixture you prepared is in the fridge. If you want hazelnuts to cover completely nuts, take care to cover them immediately after you have found the chocolate.
How is it prepared?
Pass the biscuits through the rondodon and into a deep container.
Add melted butter, milk, sugar and cocoa and knead well.
Cover the biscuit mixture you kneaded with a stretch film. Relax for 20 minutes in the fridge.
You will see that you have a concentrated conundrum. Take tiny pieces from this mixture with the help of ice cream pie or dinner pie.
Roll with your hand and place one on top of the oven tray with cooking paper.
Put a glass of water on a pot of water with 3 fingers of water and take care that the glass container does not touch the pot.
Melt the bananas by transferring the chocolate and butter into it. Transfer into a container and heat with stirring.
Dip the biscuit mixture that you have made into the top into chocolate, then pour some of it into the pistachio nuts or hazelnuts and reapply them on the cooking paper. Keep in the fridge for 1 hour.
After the frozen food, serve the other part with powdered sugar and cocoa.