Mini Choco Fresh Dessert
Ingredients
- Crust:
- 130 g cocoa biscuits
- 15 g butter
- Toffee Layer:
- 350-400 g caramel
- 30 g ground hazelnuts
- Cream Layer:
- 500 ml heavy cream (36% fat)
- 250 g mascarpone cheese
- 20 g powdered sugar
- Topping:
- 100 g milk chocolate
- 40 ml heavy cream (30/36% fat)
Instructions
Start by crushing the cocoa biscuits into fine crumbs and mix them with melted and cooled butter.
Combine the caramel with the ground hazelnuts.
In a separate bowl, whip the chilled heavy cream and mascarpone cheese with powdered sugar until you get a stiff cream.
Evenly distribute the biscuit mixture with butter, followed by the caramel and hazelnut mixture, and finally, the cream mixture into individual containers.
Melt the chocolate with the heavy cream and pour it over the top of the desserts. Optionally, sprinkle with ground nuts.
Chill in the fridge for at least 4 hours before serving. Enjoy!
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