Ricotta and chocolate entremets: the delicious recipe
Ingredients :
Fresh Ricotta 400 g
Butter 70g
Vanilla sugar 10 g
Powdered sugar 70 g
Chocolate 200g
Mussels
Directions :
Melt butter and mix with vanilla sugar and powdered sugar.
Add the mixture to the ricotta and blend to a cream.
Melt the chocolate and brush it into the molds to create the cape, place in the refrigerator for 10 minutes.
Stuff and cover the other chocolate in the refrigerator for one hour.
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