Ingredients:
For 48 small fondants
200 g of uncrushed chocolate cupcakes crumbled (I took small butter) 40 g of grated coconut 200 g of melted butter100 g of dark chocolate (I used 200 g to cover the surface) 2 c to oil coffee20 g unsweetened chocolate powder (only if you take non-chocolate cookies)
For caramel
1 can of sweetened condensed milk60 g butter2 tablespoons molasses
Preparation:
First of all crush the biscuits either by mixing them or by using the big means like me by taking a ladle, it is quite effective. I did not do it but we can sieve the crumbled biscuit in a colander to have regular crumbs ...
In a saucepan, melt the butter gently and add the chocolate if you have chosen non-chocolate cookies ...
In a large salad bowl, mix the crumbled biscuits, the coconut,
chocolate melted butter and mix everything ...
Line a rectangular buttered mold with parchment paper, leaving the edges to overflow generously ...
Pour the biscuit dough into the mold, distributing it well and especially by pressing it down. For that I used a pie shovel. Cover and put to harden in the fridge 1h30 is good ...
At the end of this time, heat the condensed condensed milk, molasses and diced butter in a saucepan, stirring constantly. When the butter is melted, simmer 8 minutes while stirring to obtain a thick and red mixture ...
Take the biscuit base out of the fridge and spread the hot caramel over, smoothing, covering and let in the fridge. I left a whole afternoon ...
Finally, melt the chocolate and mix with the oil and pour the chocolate over the cake and smooth with a spatula. I do not regret having taken 200 g of chocolate because with 100 g I will not have been able to cover the entire surface properly ...
Leave to rest until hardening of the chocolate topping ...
Your cake is then ready to be cut into small squares. For that I took my cake from its mold and took off the parchment paper on the edges. To get regular squares, I first cut the cake in half, then each half in half, then each portion in half and then in three. At each cut I advise you to clean your knife to avoid having crumbs of cakes on the edges, I did not do it and I regret it ...
These caramel fondants can be stored for one week in the refrigerator in an airtight container.
