GANACHE ( soft dough chocolate )
Anchor Whipping Cream 200 gm
Colatta Dark Compound 600 gm
Paper Cup (small) 1 roll
Colatta Dark Chocolate Rice Crispy 100 gm
Colatta White Chocolate Rice Crispy 100 gm
Colatta Strawberry Chocolate Rice Crispy 100 gm
1. Cook Anchor Whip Cream at 80 C and pour the Dark Chocolate inside.
2. Stir until all combined. Keep chill a few hours ( till frozen ).
3. Shape it into a ball ( 10 gm ).
4. Dip into the Chocolate Compound and cover with the Chocolate Rice Crispy.
5. Keep chill and ready to serve