Cocoa Trunk (Kormos) with condensed milk and petit beurre
- 250 g. (8.8 oz) butter
- 1 tin condensed milk
- 3 tablespoons sifted cocoa
- 1 1/2 petit beurre package
- 3 tablespoons brandy or tequila
Melt the butter, add condensed milk, brandy or tequila and stir. Add the cocoa, stir again and then remove the mixture from the heat.
Crush the biscuits with your hands and add them to the chocolate mixture, after you've let it for 5' to cool off, so that the cookies won't soften.
Pave an oblong cake mold (one-use molds are really handy) with parchment paper, leaving some paper sticking out. Pour the mixture in the mold and wrap it with the paper. Put the dessert in the freezer until it's tight, unwind the parchment paper, cut it into slices and serve.