INGREDIENTS
- Chocolate topping 500g
- Cremolatti ice cream 250gr
- gallantry cn
- Cream cn
Easter egg:
Substances:
Chocolate topping 500g
Cremolatti ice cream 250gr
gallantry cn
Cream cn
Process:
We soften the chocolate in a bain-marie.
As soon as tempered, we place it in an egg mildew with a spatula till the whole lot is roofed.
We put it within the chilly for five min. If needed, we do the process once more.
We fill with cookie-flavored cremollatti ice cream and beautify with cookies.
tea and cream.
