In a bowl, mix the ricotta with the mascarpone and the icing sugar.
Gently fold in the previously whipped cream in several additions, then add the dark chocolate chips.
Spread the ricotta cream on the crunchy base, level it and put it back in the fridge.
Prepare the ganache: pour the chocolate pieces into a large bowl, bring the cream to the boil and pour it over the chocolate, stirring well until the chocolate has melted.
Pour the chocolate ganache over the cream, spreading it evenly.
The chocolate and puffed rice cake can be stored in the refrigerator, covered with a sheet of cling film, for 2-3 days.
Thanks for your SHARES!
Mix Coffee With Vinegar. The Reason why all Women in France do This.
What will happen if you drink apple cider vinegar before bed?
Slow Cooker Lasagna Soup Recipe
Old-Fashioned Cherry Cobbler
Carrot Cake Roll with Cream Cheese Frosting Filling
A man believed he found a nest of “hornets” in his attic, but was shocked when he discovered what was actually inside.
The Way You Use Your Bag Gives Clues About Your Character
If You See a Yellow Cap on Coca-Cola, This Is What It Means
This is why grandma always puts cloves in an onion
