- 250 g. chopped chocolate (60% cocoa)
- 125 g. soft butter
- 100 g. powdered sugar
- 150 g. sour cream
- 1 package Mini biscuits stuffed
- 10 cookies filled with white chocolate
How to make?
Wet with a little water and dress a small oblong form with membrane or use disposable. Put the mold in the refrigerator to freeze.
Melt the chocolate in a bain marie and just melted remove from heat.
In a bowl, add the butter (soft) and caster and beat with a whisk or mixer kremosoun and meanwhile chop the biscuits.
Little-little pour in the melted chocolate and cream and finally sprinkle stuffed biscuits. The cream should be at room temperature.
Pour into mold, cover with film and chill to shake for about 2 hours.
Before serving, let the cake for a while at room temperature and then cut into slices. We can take over a little melted chocolate and crushed biscuit.[wpurp-searchable-recipe]Marquise Chocolate Biscuit – – – [/wpurp-searchable-recipe]