50 g of mascarpone

50 g dark chocolate chips

For the chocolate ganache:

100 g dark chocolate

100 g of fresh cream

Preparation:

Start preparing the base of the chocolate and puffed rice cake.

Pour the melted chocolate into a bowl with the puffed rice.

Mix the two ingredients with a spoon to combine everything.

Spread and compact the rice and chocolate in a 22 cm diameter springform pan lined with cling film, leveling well.

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