INGREDIENTS :
chocolate sponge cake
2 tablespoons hazelnut cream
2 tablespoons mascarpone
250g melted white chocolate
50g melted dark chocolate
METHOD :
Bake the chocolate sponge cake at 180°C (360°F) for 30 minutes.
Crumble the chocolate sponge cake using a fork. Mix it with the hazelnut cream and the mascarpone.
Make small balls and freeze them for 1 hour and dip them in melted white chocolate. Freeze 15 more minutes.
Pour in the melted dark chocolate for decoration
