Ildefonso

For the Ildefonso, heat the coconut oil and chocolate in a saucepan. Remove the saucepan from the heat and add the sugar, stirring constantly.

Slowly stir in the vanilla sugar and rum and bring the mixture to the boil briefly. Remove the saucepan from the heat again and stir in the well beaten eggs.

Allow the mixture to cool until it thickens.

Spread the cream between the wafers. Refrigerate overnight.

Cut the Ildefonso into cubes and store in a cool place.

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