Steps
- 1
Nutrition · per serving · Estimate
486 kcal
Protein
12 g
Carbs
67 g
Fat
19 g
Macronutrients
Protein12 g
24% RI
Carbs
Keep this recipe in your cookbook.
Download RecetteClic, free to start.
Keep it in your notebook
Free to start
486 kcal
12 g
67 g
19 g
24% RI
Download RecetteClic, free to start.
Keep it in your notebook
Free to start
Mix the softened butter with the brown sugar.
Add the egg and vanilla extract, then mix.
Gradually add the flour while mixing.
Fold in the dark and milk chocolate chips.
Roll very small balls between your hands and place them in the cavities of the half-sphere mold.
Bake the balls for 13 minutes at 180 °C.
13 minUnmold the cookies and wash the mold.
Melt approximately 200 g of milk chocolate.
Pour the melted chocolate into the cavities without filling them completely, then place the cookies on top.
Place in the freezer until the chocolate shell is firm.
Unmold and enjoy.
26% RI
38% RI
27% RI
24% RI
29% RI
2% RI
24% RI
19% RI
29% RI
34% RI
22% RI
1% RI
16% RI
2% RI
7% RI
8% RI
8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
