This chocolate-coated snack cake has been my all-time favourite. It’s been around for so long that today when I buy Lotte Choco Pie for my kids, it makes me all nostalgic and transports me back to those sweet early years. I still recall my cravings for them during my precious childhood days. A delightful box of Choco Pie cake on my birthdays and as little rewards for scoring good in class assessments always bribed me to work hard throughout the academic session. Ah, those were the days!
As we all love tea-time snacks, so this chocopie is absolutely a delight to make.
Not that the charm has entirely faded today but it’s more common nowadays. Whenever I go shopping for goodies, I make it a point to grab one of those boxes for my kids from the supermarket. Packing them into the tiffin boxes almost always brings an ear-to-ear smile on their face. Now that schools are temporarily closed due to the ongoing pandemic, it struck me – how about collecting Choco Pie ingredients from the store and giving it a shot. Surprisingly, I nailed it in my second attempt and here I’m today, sharing how to make eggless Choco Pie at home.
Let’s recreate those moments of joy of having the Korean treat at home without shelling out ₹200, the Choco Pie price in India. Hope you will enjoy it as much as you relished No Bake Biscuit Cake, Bourbon Biscuit, No Bake Chocolate Swiss Roll at home.
How to make:
- Make a moderately thick paste or filling with desiccated coconut, condensed milk, vanilla essence by mixing them in the bowl.
- To prepare the coffee syrup, mix coffee and milk in a bowl.
- Soak a Marie biscuit with coffee syrup and top it with thin layer of coconut mixture. Stack it on top with another coffee syrup-soaked Marie biscuit and press it gently against the base.
- Then, smear a thin layer of coconut mixture over it. Cover it with another biscuit.
- Ensure the last layer of biscuit is soaked in coffee syrup. Refrigerate the entire thing for 30 minutes to set and after that, evenly coat it with melted dark chocolate.
- Place it onto the butter paper and repeat the process for all the Choco Pies.
- Again, refrigerate them for 5-10 minutes and once set, bring out and cut them into pieces. Enjoy every morsel of Choco Pie.
- While making the filling, add condensed milk if the mixture turns out too thick. Similarly, mix more desiccated coconut if the mixture turns out to be too thin.
- While making the coffee syrup, add sugar only if required. I haven’t added it here.
- Use a double boiler or microwave to melt the dark chocolate.