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.
Video
Notes
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.