Ingredients
- 1 Morfat Choco 250 gr
- 150 g of chocolate praline
- 250 g Digestive biscuits
For the overlay
- 400 g melted couverture
- Grated walnut
Instructions
- Pour 1 can of Morfat Choco into a bowl and beat for 3 to 4 minutes until frothy.
- Pour in the chocolate praline and continue beating for 1 minute.
- Put the chocolate cream in a cornet and place it in the fridge for 10 minutes.
- Place the cookies on a baking tray lined with greaseproof paper and carefully place the chocolate cream in the center of each cookie.
- Insert a stick and cover with a biscuit.
- Put them in the freezer for 4 to 5 hours or overnight.
- We dip the Pagotini in melted couverture and sprinkle with grated walnut or whatever else we like.
- Put them back in the freezer for 10 minutes and the most delicious and easy ice creams are ready to enjoy!!!