Ice Mountains
A no-bake, pyramid-shaped dessert that is chilled and set in a mold, featuring a rich texture.
Ingredients
Butter cookies / petit beurre
75 g
Milk chocolate
90 g
White mint chocolate bar
75 g
White chocolate
250 g
Heavy cream
4 tablespoons
Clear mint candies
As needed
Instructions
1
Prepare the pan
Cut a 23 cm square of baking paper. Grease one side and the bottom 5 cm of an 18 cm square cake pan. Fold the baking paper so the crease aligns with the greased corner of the pan, lining one side and part of the bottom as well as both ends. Also grease the part of the baking paper underneath.
2
Prepare the ingredients
Crush the cookies into small pieces. Cut the milk chocolate into small cubes. Cut the white mint chocolate bar into short segments. Place these different ingredients into separate bowls.
3
Melt the white chocolate
Set aside 50 g of white chocolate. Break the rest into pieces and place them in a heatproof bowl along with the cream. Melt over a bain-marie, stirring frequently. Remove from the heat.
4
Mix and mold
Fold the cookies into the white chocolate mixture, then add the mint chocolate segments. Add the milk chocolate cubes. Stir quickly, then pour the mixture into the lined portion of the pan. Tilt the pan and smooth the surface of the chocolate. Lean the pan against another container to keep it tilted and refrigerate for 2 hours.
5
Unmold and decorate
Unmold the cake onto a plate and peel off the baking paper. Leave the mint candies in their wrappers and crush them with a rolling pin. Remove the wrappers. Melt the reserved milk chocolate over a bain-marie.
6
Final decoration
Spread the melted white chocolate over the sloped sides of the pyramid. Sprinkle with the crushed mint candies and press lightly to make them adhere.
