Liqueur spikes
Last Updated on
ingredients
1 tsp 100% cocoa 1 packet Golden cob 350 ml milk 150 g Hera 150 g butter 50 ml brown rum 65 g sugar 7 g vanilla sugar 400 g cooking chocolate 1 packet Hera 1 can sweetened condensed milk (Salko) 14 pcs biscuits
progress
Licker spikes are suitable for a celebration or just for fun. 🙂
1.
First make a pudding with vanilla sugar, milk, sugar, golden cob. Leave it in the fridge to cool completely.
2.
Place the ghee, butter and a teaspoon of cocoa in a bowl, add the cooled pudding and mix well to make a stiff filling and put it in the fridge to chill for at least half an hour more.
3.
Place the finished filling in a piping bag fitted with a special tip designed for piping tips and pipe the tips onto the prepared sponge cakes (covered with chocolate). These must be put immediately in the freezer for at least an hour.
4.
When they are frozen (so they don’t fall), we pour liqueur (salco mixed with rum) into them and close the spike with the filling.
5.
Put them back in the freezer for about an hour and can be topped with chocolate.
