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75% Dark Chocolate Brownie recipe
600ml double cream
300ml mascarpone
200g 75% Chocolate
175ml Milk
2 tbsp Double Cream
30g of Unsalted Butter
Make as per instructions here
Softly whip the mascarpone and cream separately
Gently fold together
Heat the milk, 2 tbsp double cream to a simmer.
Pour over the chocolate and stir to melt.
Once melted, stir in the butter until smooth and emulsified.
Finally, pipe the Chantilly creamy in 3 rounds to create and snowman. Serve and then pour over the chocolate sauce to watch them melt!
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