Sweet, creamy, chocolate-y, and with a touch of coffee... it's the dessert you didn't know you needed ;)
Servings: 3-4 (2 large Easter eggs)
- 1 6.35oz Tony Chocolonely Dark Chocolate + more for garnishing
- 3/4 cup Heavy Cream
- ½ cup Mascarpone, room temperature
- 4 tbsp. Granulated Cane Sugar
- 1 large Egg
- (Optional) 1 tbsp. Marsala Wine
- 2 tsp. Vanilla Extract
- 1/2 cup Espresso Coffee, cold
- 15 Lady Fingers
- Silicone Dinosaur Egg Molds, or smaller egg chocolate molds