PREPARATION
Cook the chocolate biscuit at 180°C for 30 minutes.
Remove the chocolate puff with a squeezer. Mix with avocado cream and mascarpone.
Form bolitas, freeze for 1 hour and roll in coated white chocolate. Freeze for another 15 minutes.
Four slices of dark chocolate to decorate.
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Thought Nana’s recipe was lost, but I found it! It tastes even better than I remember.
