INGREDIENTS

• 200 g powdered sugar


• 200 ml water


• 110 g butter


• 50 g cocoa rum or cognac or vanilla extract (at your convenience)


• 50 g walnuts in pieces (you can replace walnuts with: hazelnuts, raisins or almonds)


• 80 g dark chocolate


• 280 g powdered milk (sieved)

PREPARATION

• Mix the sugar with the sifted cocoa, then pour the water little by little while mixing


• Place on medium heat, from the first broths leave 10 min off the heat


• Add the butter and mix well


• Add the aroma (rum)


• Mix the milk powder with the nuts


• Keep 80 ml of the cocoa mixture and pour over the milk powder.


• Mix vigorously Pour into a mold (16x 16 eg) lined with baking paper and standardize


• Melt dark chocolate in microwaves with 30 sec slices.


• Mix the melted dark chocolate with the 80 ml cocoa mixture (lukewarm)


• Spread the cream obtained on the previous mixture


• Refrigerate for 3-4 hours