Cold dog with salt crackers

For 4 pieces
  • 75 g whole milk couverture
  • 125 g dark chocolate couverture
  • 125 g coconut fat
  • 1 fresh egg (size M)
  • 50 g Icing sugar
  • 1 EL milk
  • 1 EL cocoa powder
  • 125 g salty crackers (classic, 1 pack of 100 g)
  • 1 EL Oil
  • 10 g Popcorn corn kernels
  • 25 g Sugar
  • 10 g Butter
  • 2 EL Honey
  • Sea salt
  • cling film
  • baking paper
50 minutes
very easy
Chop the couverture. Melt the coconut oil and couverture over a warm water bath. Mix the egg, powdered sugar, milk and cocoa with the whisk of the hand mixer until creamy and pour into the couverture mixture while stirring, stir well.
Rinse 4 dessert rings or molds (approx. 8 cm in diameter) with water and cover with foil. Cut the crackers to size. Cover the bottom of the rings or molds with a little chocolate cream. Top with crackers.
Pour another thin layer of chocolate cream on top and smooth it out. Repeat the process until all the cookies and chocolate cream are used up. Cover with foil, chill for at least 5 hours, preferably overnight.
Heat the oil in a small saucepan. Add the corn, close with a lid. When all the corn kernels have popped up, remove the pan from the heat and pour popcorn into a bowl.
Bring sugar, butter and honey to a boil in a saucepan. Simmer gently over medium heat for about 10 minutes. Mix the popcorn with caramel well and immediately place on a baking sheet lined with baking paper, spread with a fork, sprinkle with a little sea salt and let cool.
Overturn the cold dog from the mold, remove the foil. Spread popcorn on top.
1 piece approx:
  • 890 kcal
  • 3730 kJ
  • 8 g ​​protein
  • 62 g fat
  • 76 g carbohydrates


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