Ingredients
- 200 g meringues
- 150 g chocolate (best noisette)
- 20 fluid ounces whipping cream
Recipe
- 1 crush meringues and chocolate in chunky pieces. whip the cream if necessary with a package of whip it. mix all very fast in a great bowl (fast to avoid melting of the baiser) then fill it in a spring form or a silicon cake pan and freeze it for at least 3 hours in the deep freezer. after frozen topple on a plate and enjoy.
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