Creme
Delícia Supreme 300 g
Condensed milk 395 g
Cocoa powder 100 g
Milk 335 ml
Cognac 45 ml
Sugar 160 g
Assembly
Champagne cookie 20 p
Covering
Pé de moleque 9 p
Cream
1. Using a mixer, at maximum speed, beat the Delícia Supreme Margarine for 2 minutes.
2. While beating, add the sugar, the condensed milk and finally, in spoonfuls, the cocoa until you obtain a smooth, fluffy cream.
3. Turn off the mixer and set aside.
4. Mix the milk and cognac in a bowl. Set aside.
Assembly
5. Dip the champagne cookies, one by one, into the milk and cognac mixture.
6. Arrange them side by side in a deep dish, spread a generous layer of the cocoa cream on top, covering all the cookies and repeat.
7. Refrigerate for at least 2 hours.
Covering
8. Place the pé de moleque in a bag and, using a rolling pin, break them into medium-sized pieces. Set aside.
9. Wait 2 hours to freeze.
Hint: When serving, remove the pavé from the fridge, top with the crunchy peanuts and serve chilled
