Filling: melt the chocolate together with the Trevalli butter. Bring to boil water with powdered sugar in, then remove from the heat and pour the chocolate in. Whip the mix with an electric whipper. Pour the mix in small cups and refrigerate for 1 hour.
Jelly: blend the mango with the lemon juice and add some water. Mix the sugar with the
Before serving, decorate with Hoplà Aerosol Cream, mint leaves and mango slices.
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