Chocolate Coated Biscuit Dessert
Different versions from many countries by various names. This is the easiest.
5 cans Velor cream
3 envelops top whip vanilla
1 tsp vanilla
½ cup cold water
2 tbsp Velor powder milk
4 cups sweetened powder chocolate
2 packs 200g French butter biscuits, crushed
- In a bowl, beat top whip with dissolved milk for a minute. Beat in vanilla and cream for another minute. Add chocolate powder, beat till well mixed and no ribbons remained.
- Fold in crushed biscuits till all covered in chocolate mixture. Pour in a spring form pan. Scatter finally crushed biscuit on top. Dust with chocolate powder.
- Refrigerate for at least 4 hours. Decorate with canned cherries.
Prepare at least 6 hours in advance.