Chocolate-milk mini rolls

ingredients

5 pcs Kinder milk cut

Cream

250 g butter 1/2 can sweetened condensed milk 2 tbsp cocoa

Oil

100 g dark chocolate (70%) 12 g butter 1 tbsp hot water raspberry jam to spread fresh raspberries mint leaves for decoration

progress

A delicious no-bake Sunday dessert with a Kinder milk cut.

1.

Remove the butter from the fridge and cut into smaller pieces, place in a beater and beat a little at first. Progressively add sweetened condensed milk of the same temperature until a smooth cream is formed. Finally, beat in the sifted cocoa a tablespoon at a time. Refrigerate the finished cream for about 20 minutes.

2.

From the cooled milk cut out about 6 small rolls with a round cutter with a diameter of 4,5 cm. Spread the rolls with raspberry jam. Using the tip of a pastry bag, pipe the cooled cream on top and refrigerate for 60 minutes.

3.

From the dark chocolate, butter and hot water, prepare the frosting. Grate the chocolate, add the butter, hot water and melt everything in a water bath, stirring occasionally. Using a skewer, dip the finished cooled rolls into the icing and refrigerate until the icing has set sufficiently.

Serve with fresh raspberries and garnish with mint leaves. Enjoy!