Instructions

Doukissa

• Break 100g of biscuits into small pieces and put to one side
• In another bowl add 75g room temperature butter and 4 tbsp cacao powder and beat until silky smooth
• Add 50g icing sugar and beat until it has all been incorporated 
• Add 175ml condense milk and 1 tsp vanilla and mix until silky smooth like melted chocolate ream. Watch the video below to see what it should look like
• Add in your crushed biscuits and stir them in so they are all covered with chocolate
• Line your baking pan with clingfilm then add your chocolate biscuit mixture to it and push it into your pan to get rid of any air pockets and take the shape of your pan. Cover the top of your doukissa with more cling film then put your doukissa into the fridge for at least 5 hours but if you can leave it in there over night

Chocolate Ganache

• In a small pot or briki add 150g of condensed milk and 60g of 70% dark chocolate and heat on a low heat until your chocolate melts. Take your pot off of the heat and give your ganache a good stir so everything is mixed in well
• Take your doukissa out of the fridge, unwrap the clingfilm and place it on to a wire rack that is sitting on top of a plate to catch any drips
• Make sure your ganache is cool then pour it all over your dessert. This ganache is a little thick and because the dessert is cold it will set the ganache quickly so get a spoon and help the ganache along a bit
• I like to eat my doukissa straight away when the ganache is still soft but if you want a firmer ganache then put it back in the fridge for 1-2 hours. When you are ready to eat it slice a piece and enjoy