Set aside.
For the ganache:
In a bowl, put the chopped chocolate and melt it in a bain-marie or in the microwave for 30 seconds.
Add the cream and mix well to obtain a shiny cream.
Assembly:
Add the rest of the cream, more spoonfuls of hazelnut cream and repeat the marble effect.
Refrigerate for 1 hour.
Remove from the refrigerator, cover with ganache, spread it evenly and return to the refrigerator for another 30 minutes.
Decorate with hazelnut cream and chocolate vermicelli to taste and enjoy this frozen dessert
IMPORTANT MEASUREMENTS:
BUTTER: 1 cup = 225g | 1 tbsp = 15g
WHEAT FLOUR: 1 cup = 130g | 1 tbsp = 8g
SUGAR: 1 cup = 210g | 1 tbsp = 15 g
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Buñuelos de manzana caseros.
