- 200 g meringues
- 150 g chocolate (best Noisette)
- 20 fluid ounces whipping cream
Directions See How It's Made
- Crush meringues and chocolate in chunky pieces. Whip the cream if necessary with a package of whip it. Mix all very fast in a great bowl (fast to avoid melting of the baiser) then fill it in a spring form or a silicon cake pan and freeze it for at least 3 hours in the deep freezer. After frozen topple on a plate and enjoy.