Preparation

1

Step 1

Finely grind the Giotto balls together with the chocolate powder in a blender. Beat the cream with the cream setting agent until semi-stiff and set some aside for decoration. Mix well with the Giotto breadcrumbs.

2

Step 2

Pour into six dessert jars (for example WECK tulip jars 220 ml), spread the remaining cream on top and place in the fridge until serving.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 4.0 Bars Giotto balls (154g)
  • 130.0 g Powder for hot chocolate or cocoa powder or Ovaltine
  • 500.0 g Cream
  • 1.0 sachet Cream stabiliser