chocolate rounds
1 jar of marshmallow topping (290g)
3 tablespoons of green mint cream
1 tablespoon of cocoa liqueur
1 cup of whipped cream
chocolate rounds
1 jar of marshmallow topping (290g)
3 tablespoons of green mint cream
1 tablespoon of cocoa liqueur
1 cup of whipped cream
This recipe should be made a day in advance
Line the bottom of a 20cm round glass mold with chocolate rounds
Use broken pieces for the sides
Fill in the gaps with crumbs
In a bowl, mix together marshmallow topping, green mint cream, and cocoa liqueur
Beat at high speed for 1 minute
Add whipped cream or frosting and mix carefully with a spatula
Assemble the cake by filling the prepared mold with chocolate rounds and refrigerate overnight (it will not become hard)
Before serving, decorate with whipped cream or frosting and shaved chocolate.
