15-20 Portion 20 Minute
- 3-4 water glass crumbled chocolate cake
- 2 small bananas
- 1 packet Ülker Dankek Baton Mosaic Cake
- 120 g Ülker Dark Couverture Chocolate
- 120 g Ülker White Chocolate Flakes
Crumble a Ülker Dankek Baton Mosaic Cake in your hand or a food processer/mixer. Mash bananas into a puree. Place both into a large mixing bowl and knead into a dough.
Prepare the bonbons by tearing pieces (the size of a walnut) off the dough and shaping them into balls or rolls.
Melt Ülker Dark Couverture Chocolate and Ülker White Chocolate Flakes bain-marie style in two separate bowls. Dip some of the bonbons into each (using two forks) and lay out on a tray lined with baking paper. Place in the fridge for 10 minutes until chocolate sets.
Create two small cones out of the baking paper. Pour the remaining melted chocolate into each cone and cut the tips off.
Remove bonbons from fridge, and drizzle with chocolate. Place back into the fridge for another 10 minutes until the chocolate drizzle sets. Serve.
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