A light, tasty and crispy chocolate orange pistachio and mascarpone dessert recipe with biscuit sprinkles
3 tbsp. hazelnut & dark cocoa spread
1 tbsp. pistachio supreme
8 dry chocolate biscuits (Breton biscuit type)
30 cl very cold whole cream
1 tablespoon of mascarpone.
- Pour the cream in a bowl with the mascarpone and whip them into a whipped cream with an electric mixer, reserve in the refrigerator. - In another bowl, whisk together the chocolate spread and the pistachio cream. - Add 2 tsp. tablespoons. tablespoons of whipped cream until frothy, put the bowl in a cool place. - Peel the oranges and remove the orange segments without leaving the white membranes. - Divide the chocolate cream into six bowls, then the orange segments and 1 or 2 tablespoons of whipped cream. - Sprinkle with crumbled chocolate biscuits and serve chilled.