2 packs unflavored gelatin
1 can (14 ounces) sweetened condensed milk
1/2 cup semi sweet chocolate
1/4 cup coffee
1 tablespoon butter or margarine
2 tablespoons whole milk or heavy cream
21 danish butter cookies
1 round glass 11 inch baking dish
Cinnamon & Nutmeg to taste
Bring 2 cups of water to a boil. Empty the contents of 2 envelopes unflavored gelatin into your round glass baking dish, add boiling water & stir until gelatin is completely dissolved. Add can of condensed milk & stir until smooth & completely combined. Add coffee & stir until completely combined.
Arrange the danish butter cookies vertically along the circumference of the baking dish. Allow the cookies to absorb some of the liquid. Sprinkle nutmeg & cinnamon to taste. Refrigerate.
After about 30 minutes, with a spatula, rearrange any errant butter cookies so they are evenly lining the dessert dish; some will remain submerged in the baking dish. Continue to refrigerate for 2 more hours.
Using your preferred method (I used the microwave) melt 1/2 cup semisweet chocolate. Separately, melt 1 tablespoon butter or margarine. Pour the melted butter or margarine into the melted semisweet chocolate & combine until smooth. When fully combined, add cream or milk & continue to combine again until completely smooth.
Pour the chocolate in a circular motion, over the existing hardening dessert in the glass tray. Continue to refrigerate for an additional two hours.
Heeding an instinct for heritage this holiday season, this dessert I have devised is named in honor of my late grandmother. If your diet allows it, please enjoy it & happy holidays!
