Biscuit au Chocolat

Chocolate Fudge Cookies Ingredients

  • 70 plain sweet tea cookies
  • 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
  • 1/2 cup of milk
  • 1 cup sugar (we used regular brown sugar and it was fine too)
  • 1/4 pound of unsalted butter
  • Coconut flakes (optional)

Preparation Method

  1. In a saucepan and on low heat, warm the butter and sugar until they reach a boil
  2. Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk
  3. As soon as the butter boils, pour it on the cookies and mix gently
  4. Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
  5. Place rolls in the fridge for 2-3 hours.
  6. Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.

Preparation time: 20 minute(s)
Number of servings (yield): 8