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10 minutes
10 minutes
20 minutes
- 8 small croissants, fresh or frozen
- 1 tsp instant coffee
- 40.40 gm thin cream
- 200g dark cooking chocolate
- 250g smooth ricotta
- 28.60 gm honey
- Create a decadent chocolate dip by dissolving instant coffee in cream. Combine the cream mixture with chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and keep warm for dipping.
- In a bowl, mix together ricotta and honey. Set aside.
- Serve by heating up a batch of fresh or frozen croissants, tearing them into pieces, and indulging in a dip of decadent chocolate and ricotta mixture.
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