Description
A creamy, crunchy, chocolate-filled no bake dessert featuring biscuits, Kinder Bueno cream, and silky mascarpone Chantilly.
Ingredients
Scale
Nantais biscuits (crushed)
Melted butter
2x 200ml liquid cream
250g mascarpone
Praline
Milk chocolate
Kinder Bueno cream
Mascarpone
200ml liquid cream
60g sugar
Vanilla extract
Instructions
1. Crush the Nantais biscuits and mix with melted butter.
2. Whip mascarpone, liquid cream, sugar, and vanilla to make Chantilly.
3. Place biscuit mixture in molds and freeze for 10 minutes.
4. Add Kinder Bueno cream over biscuit base, smooth, and freeze for 30 minutes.
5. Demold and decorate with milk chocolate and Kinder cream.
6. Refrigerate for 30 minutes before serving.
Notes
Serve cold for best texture.
Add toppings before serving for a clean look.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: French
Nutrition
- Serving Size: 1 verrine
- Calories: 380
- Sugar: 24
- Sodium: 85
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 48