Kalter Hund (German Chocolate Dessert) - Christmas Version

This is a spicy christmas version of the original kalter hund dessert. It uses speculaas or gingerbread men cookies to add a subtle spice. If you feel you might want some more holiday flavour, add some mixed spice or cinnamon to the chocolate cream mixture or serve this with a ginger flavoured whipped cream.

• Ready In: 22 mins
• Yields: 1 small loaf pan

Ingredients

• 150  ml  rice  cream (soy might also work, but I have not tried that, can also use regular cream)
• 250  g bittersweet chocolate, broken into pieces
• 1  banana, sliced
• 100  g  speculaas  cookies (or try gingerbread men)
• 1⁄4 teaspoon mixed spice (optional)

Directions

1. Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min).
2. Add in the chocolate pieces (and mixed spice if using) and stir until smooth.
3. Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate.
4. Continue by layering speculaas or gingerbread cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total).
5. Place dessert in the fridge and chill for at least 3 hours, best overnight.
6. Slice and enjoy. :) Its great with additional fruit.