Ingredients FOR THE MOSAIC 250 gr digestive or petit beurre biscuits 150 gr chocolate, finely chopped 100 gr butter 20 gr cocoa powder (2 tbsp) 25 gr shredded coconut (3 tbsp) 45-50 gr coarsely chopped walnuts (4 tbsp) 400 gr sweetened condensed milk FOR THE TOPPING 250 gr chocolate 1 tbsp vegetable oil Equipment Bain-marie Baking tray Pot TAGS CAKES & LOGS COUVERTURE CHOCOLATE KIDS' RECIPES LOW BUDGET CHOCOLATES Ingredients FOR THE MOSAIC 250 gr digestive or petit beurre biscuits 150 gr chocolate, finely chopped 100 gr butter 20 gr cocoa powder (2 tbsp) 25 gr shredded coconut (3 tbsp) 45-50 gr coarsely chopped walnuts (4 tbsp) 400 gr sweetened condensed milk FOR THE TOPPING 250 gr chocolate 1 tbsp vegetable oil Instructions MOSAIC CAKE Place the biscuits in a food bag, remove the air, and crush them with a rolling pin. In a bowl, add the biscuits, coconut, walnuts, and cocoa, and mix. In a saucepan over low heat, combine the chocolate, butter, and sweetened condensed milk, stirring until melted. Let the mixture cool slightly. Pour the chocolate mixture over the dry ingredients and mix well with a spoon. Grease a shallow rectangular baking dish measuring 28×20 cm. Pour the mixture into the dish and press down to level the surface. Place the dish in the refrigerator until it sets. CHOCOLATE TOPPING Melt the chocolate in a double-boiler. Add the vegetable oil and stir well. Pour the chocolate over the entire surface of the dessert and place in the refrigerator until firm. Dip a sharp knife in hot water and cut the mosaic into square pieces. The dessert is ready to serve. TAGS CAKES & LOGS COUVERTURE CHOCOLATE KIDS' RECIPES LOW BUDGET CHOCOLATES
