2 packettes of petit beurre tea biscuits (250gr. ea.)
2 egg yolks
250 gr. of butter
the juice of 1 freshly squeezed orange
6 Tbsp. of cocoa powder
10 Tbsp. of icing sugar
200 gr. of chocolate decor
1 large sheet of wax paper (for rolling)
In a large bowl, break up the tea biscuits (roughly) and pour in the orange juice. Toss with a wooden spoon to coat all the cookies with orange juice. Allow the the cookies to absorb and soften in the orange juice for 5 minutes. Reserve.
Take another large bowl and add the butter, egg yolks and icing sugar. Beat them with a hand mixer until it becomes a smooth paste.
Add this mixture to the bowl with the biscuits, add the cocoa powder and stir until well incorporated.
Unroll a good sized piece of wax paper and pour half the chocolate decors onto the paper. Empty the biscuit mixture onto the wax paper. Form the mixture into a loaf shape and then wrap it with the wax paper. Open the wax paper again and pour the remaining chocolate decors on the loaf and wrap it again with wax paper. Your loaf should be entirely covered in chocolate decors.
Twist the ends of the wax paper to tighten and firm-up the loaf’s shape. Place in a freezer for at least one night to set.
Slice cold using a knife that’s been dipped in warm water, serve with ice cream.