Preparation

1. Melted salted butter over low heat in a pot.
2. Turn off the heat, stir in Cap Junjung Sweetened Creamer, vanilla essence, and cocoa powder. Stir until fully incorporate and smooth.
3. Break each marie biscuit into 4 pieces, stir the biscuits into the cocoa mixture. Mix well.
4. Transfer the mixture into a cake mold lined with parchment paper. Keep in chiller for at least 4 hours to set.