INGREDIENTS

240 gcrumbled egg biscuits

120 g Chocolate

100 ml hot coffee

1 pack of Paradise Cream

2 tablespoons instant coffee

250 gMascarpone

PREPARATION

Grind the biscuits finely, add the paradise cream powder and 2 tablespoons of instant coffee. Mix.
Melt 100g of chocolate in 100 ml of hot coffee and add to the dry ingredients. Add mascarpone (if you don’t have mascarpone, you can also use quark) and mix everything thoroughly. I always do it with my hands, but you can also use a hand mixer. Form
balls from the dough, leave to set in the fridge and then dip in chocolate glaze.
Place in a basket and serve.

Don’t forget to save the recipe for later!