Favoreats
Favoreats LLC
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INGREDIENTS
CRUST
1/2 cup
butter
1/4 cup
sugar
5 tbsp
cocoa powder (you can add 1 tbsp of instant coffee if you want a stronger mocha flavor)
1
egg, beaten
1 1/4 cups
graham cracker crumbs
1 cup
sliced almonds, chopped
1/2
flaked coconuts
MIDDLE LAYER½ cup softened butter
2 tbsp
custard powder
5 tsp
heavy cream
2 tbsp
instant coffee
2 cups
powdered sugar
CHOCOLATE GANACHE 2 tablespoons butter
6 oz
chocolate
Cocoa powder, for garnish
CRUST
1
. In a bain-marie, melt the butter, sugar, and cocoa powder.
2
. Stir in the egg and keep stirring for a minute until the mix thickens.
3
. Remove the bowl from heat.
4
. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
5
. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER1. Cream the custard powder, softened butter, cream, and instant coffee until smooth.
2
. Add the powdered sugar and mix until smooth.
3
. Pour mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE1. In a bain-marie, slowly melt the chocolate and the butter.
2
. Cool it down a little bit then pour over middle layer.
3
. Chill the bars for at least 3 hours.
4
. Cut them into 9 even squares and sprinkle each one with cocoa powder.
5
. Enjoy!
CRUST
1/2 cup
butter
1/4 cup
sugar
5 tbsp
cocoa powder
1
egg, beaten
1 1/4 cups
graham cracker crumbs
1 cup
sliced almonds, chopped
1/2
flaked coconuts
MIDDLE LAYER½ cup softened butter
2 tbsp
custard powder
1 tbsp
cinnamon
1 tsp
ground ginger
1/2 tsp
ground cloves
1/2 tsp
ground nutmeg
5 tsp
heavy cream
1 1/2 cups
powdered sugar
1 cup
gingersnap crumbs
CHOCOLATE GANACHE 2 tablespoons butter
6 oz
chocolate
Coarse gingersnap crumbs for garnish
CRUST
1
. In a bain-marie, melt the butter, sugar, and cocoa powder.
2
. Stir in the egg and keep stirring for a minute until the mix thickens.
3
. Remove the bowl from heat.
4
. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
5
. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER1. Cream the custard powder, softened butter, cinnamon, ginger, cloves, nutmeg, and cream together until smooth.
2
. Add the powdered sugar and gingersnap crumbs and mix until smooth.
3
. Pour mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE1. In a bain-marie, slowly melt the chocolate and the butter.
2
. Cool it down a little bit then pour over middle layer.
3
. Chill the bars for at least 3 hours.
4
. Cut them into 9 even squares and sprinkle each one with coarse gingersnap crumbs.
5
. Enjoy!
CRUST
1/2 cup
butter
1/4 cup
sugar
5 tbsp
cocoa powder
1
egg, beaten
1 1/4 cups
graham cracker crumbs
1 cup
sliced almonds, chopped
1/2
flaked coconuts
MIDDLE LAYER½ cup softened butter
2 tbsp
custard powder
3 tbsp
coconut milk
1 1/2 cups
powdered sugar
1 cup
unsweetened shredded coconut
CHOCOLATE GANACHE 2 tablespoons butter
6 oz
chocolate
Shredded coconut for garnish
CRUST
1
. In a bain-marie, melt the butter, sugar, and cocoa powder.
2
. Stir in the egg and keep stirring for a minute until the mix thickens.
3
. Remove the bowl from heat.
4
. Add the graham cracker crumbs, the almonds (chopped finely), and the coconut flakes.
5
. When well mixed, pour into an 8 x 8-inch pan and flatten until you get an even layer.
MIDDLE LAYER1. Cream the custard powder, softened butter, and coconut milk until smooth.
2
. Add the powdered sugar and the shredded coconut and mix until smooth.
3
. Pour the mixture on top of the crust and spread it until you get an even layer.
CHOCOLATE GANACHE1. In a bain-marie, slowly melt the chocolate and the butter.
2
. Cool it down a little bit then pour over middle layer.
3
. Chill the bars for at least 3 hours.
4
. Cut them into 9 even squares and sprinkle each one with shredded coconut.
5
. Enjoy!
INGREDIENTSCRUST
1/2 cup
butter
1/4 cup
sugar
5 tbsp
cocoa powder
1
egg, beaten
1 1/4 cups
graham cracker crumbs
1 cup
sliced almonds, chopped
1/2 cup
flaked coconuts
MIDDLE LAYER½ cup softened butter
2 tbsp
custard powder
5 tsp
heavy cream
2 cups
powdered sugar
1/2 cup
rainbow sprinkles/funfetti
CHOCOLATE GANACHE 2 tablespoons butter
6 oz
white chocolate
Rainbow sprinkles for garnish