Troika-chocolate / chocolate

Favorite Norwegian chocolate.3- layers of stuffing, marsipan, ganasj, raspberry jelly and all topped with melted chocolate.

Preparation steps

1. Heat the sweet cream and sugar, mix in the chocolate and butter. Stir to dissolve everything. Remove from heat.
2. For raspberry jelly: Heat everything together until thickened.
3. Melt, roll out the white marzipan in a lined pan. (approx. 3-4 mm thick). Pour over ganasj and flatten. Then leave in the cold for the ganas to harden. When the ganas is firm, the cooked ones want to pour over and leave to cool again. When the jelly has hardened, divide it into the desired slices / pieces and pour them over, dip in the melted chocolate. Refrigerate again to allow the glaze to set.
Here are the ingredients listed for a larger amount of chocolate and you can cut back.