No bake mosaic cake with candied orange peels

This is a practical, not so sweet dessert(just like all my desserts) that you can keep in the freezer, and have a slice when you need something chocolaty.

For serving, ice wine, dessert wine or Safari is recommended. A chilled sauvignon blanc or rieslings doesn't stand up - as a rule wine for dessert should be sweeter than the dessert

Ingredients

• 6 tablespoons dark, good quality cocoa powder

• 1/2 cup granulated sugar

• 1/2 cup milk - you can use almond milk

• 2 oz/half stick butter, melted

• 10 oz tea biscuits(any petit-beurre) or Biscoff or graham cracker

• A pinch of salt

• Optionally half a cup or more chopped candied orange or lime peels - see recipe in my blog. You can also use candied ginger, but orange or lime works very well.

• Sprinkle some smoked paprika if you want

Instructions

• To eliminate chunks, sieve cocoa powder into a medium size bowl

• Add sugar and salt mix thoroughly

• Warm the milk in microwave - don't boil - gradually add it to the cocoa mix while constantly mixing it - (always add wet to dry to avoid clumps)

• Melt the butter in microwave and add to the mixture and mix thoroughly.

• Using your hands, break the biscuits into about half inch squares

• Mix well, add the orange peels and mix well until the cocoa mix is absorbed completely

• Place the mixture in to a stretch film, give it a log shape 2-3 inch thick - in this recipe I am using a triangle mold-, wrap with an aluminum foil and leave it in the freezer overnight.

• Have a slice or two when you like, and re-wrap and keep in the freezer.

• If you like to be challenged, spread the mixture and place a vanilla or pistachio ice cream log into the middle before you wrap it.