Lazy chocolate truffles dessert

 

Here is another easy and simple dessert recipe to make in minutes and it doesn't require any baking :)

It's one of my childhood's favorit dessert:) which we call it "sukséh"

The original recipe is made with eggs, butter, and cocoa powder for the chocolate batter but in this recipe I used Belgian chocolate truffles;) 

You can also use baking chocolate or any kind of chocolate bars with 60% Cocoa  or more "the darker the better" the way I like it;)!! but any kind of melting chocolate works fine!.

Ingredients you need to make it:

One box of Chocolate truffles (i got mine from Sam's) or you can use any chocolate bar or baking chocolate

One package of tea biscuits or marie biscuits :)about 24-30 pieces:)

1/3 cup unsweetened coconut 

1/3 cup milk or half n half

Zest of one large lemon 

1 tablespoon of Arak (a middle eastern liquor) you can use any kind of liquor or you can eliminate it, totally optional!

Candied orange peel chopped (optional) "but it takes it to a different level"

Toasted almond slivers for coating

2-3 tablespoons of Nutella 

Combine the milk and the chocolate truffles or the chocolate you are using in a heat proof or a microwave safe bowl.

Put in the microwave for 90 seconds then take it out and mix it well until all the chocolate has melted. You can put it back for 30 seconds if still needs melting. Make sure you mix it well before putting it back into the microwave to prevent from burning! 

When it's all melted liquid chocolate, add the coconut, the candied orange peel and the liquor and mix to combine.

Then break all the biscuits into small pieces and mix well making sure everything is well coated with chocolate and combined.

My 4year old loves to help:)

Finally, open a big sheet of plastic wrap flat on the table and scoop half of the mixture in the center. Wrapping it firmly into a long salami cylinder shape by tying each end tightly and rolling it back and forth on the table to smooth out the surface and distribute it evenly.

(Sorry, forgot to take a picture of this step)  repeat the process for the other half of the mixture 

Lay flat in the freezer for few hours. Once firm, unwrap and spread with some chocolate spread such as Nutella and rial the cylinders into the toasted slivered almonds. Put back in the freezer to set for 30 minutes or so.

To serve, slice into half inch discs and enjoy! 

Ps. Shaped this into a triangle!

Tiramisu (new version /no eggs no mascarpone cheese)

I learned this recipe from my cousin when I visited my home town in Syria back in 2005. 

I fell in love with the combination of flavores and the lightness of it as well as the level of easiness to make it! The ingredients are so simple I just added the prailines to add crunch and caramel flavor plus it gives it an elegant looking piece of dessert ;)

To make this light twisted version of tiramisu (I call it the Syrian tiramisu:) )

You will need:

Cool whip 2. 8oz containers

Maries biscuits or tea biscuits 45-60 (depending on the shape and size)

3 tablespoons Instant coffee dissolved in one cup of water or a cup of any kind of strong coffee.

For decorating :

Cocoa powder or chocolate shavings.

Caramel candy (optional):

1 cup of sugar 1/4 cup of water

Bring to boil and gently swirl the pan to even out the color and prevent from burning in isolated spots. Spread quickly on a prepared parchment paper in a thin layer and let it set and cool completely.

For the assembly of the tiramisu :

Spread a thin layer of the cool whip 

Then dipp the biscuits in the coffee and arrange a layer in a round pan or a plate.

Spread about 1/3 of the cool whip from one container on top. Repeat the same process until you have at least 3-4 Layers to finish it with a thick layer of the cool whip and by covering the sides too! 

Freez for at least 4-5 hours or overnight 

To decorate, dust the top with a good amount of cocoa powder then finish with hard caramel pieces (pralines) on top and sides (explained below) 

ps. If you want to use the pralines, break the caramel you layered on a parchment paper into small pieces it should look like broken glass. Crumble half of the pieces into fine crumbs (I put them into a ziplock bag and smashed with a rolling pin) spread between the layers and on top of the coco powder and use the larger pieces to stick on the side of the cake (pictured).

Take it out of the freezer 2 hours before serving!

Enjoy :)