- Cream 210 g
- Cheese Mascarpone 120 g
- Trimoline 110 g
- White chocolate Callebaut W2NV 550 g
- Butter 120 g
- Dark chocolate for dipping Callebaut 835NV 54,5% cocoa
Boil the cream, Mascarpone cheese and trimolin, add chocolate, decrease temperature down to 35C and add butter.
Put the interior in a square, height 1cm and leave it for 36 hours.
Then cut into squares 2x2 cm and dip them in dark chocolate .