An easy and quick idea to use the leftovers from Christmas and NYE 🙂
Ingredients
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1 Italian Pandoro
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500 ml fresh cream
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250 g dark chocolate
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250 g white chocolate
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5 cups Italian espresso
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q.s. vanilla essence
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1 spoon unsweetened cocoa powder
Preparation
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- – melt the two chocolates in a bain-marie in two separate saucepans;
- – meanwhile whip the fresh cream with the vanilla essence;
- -mix half whipped cream with black chocolate, and the other half with white chocolate;
- – slice the Pandoro horizontally;
- – put the base aside;
- – take the second slice from the bottom, and make a cross-shaped incision;
- – take a metal ring the same size as the Pandoro base, and place the base on the bottom;
- – now stuck to the edges of the base the 4 arrows obtained from the previous incision;
- – wet the Pandoro base with espresso coffee;
- – pour the dark chocolate cream;
- – cover with a slice of Pandoro;
- – wet it with espresso coffee;
- – top and decorate with the white chocolate cream;
- – sprinkle cocoa powder on top;
- – keep refrigerate till you serve it