Buche de Noel

Ingredients  

300 gr Margherite Gentilini biscuits  

250 gr mascarpone  

100 gr sugar  

100 gr chocolate  

40 gr bitter cocoa  

Ingredients for the frosting  

150 ml cream  

150 gr drak chocolate  

Processing  

Start working mascarpone with sugar, then add melted chocolate. After mixing the ingredients also  incorporate the crumbled Gentilini biscuits and cocoa. Once a homogeneous dough is obtained, give  it the shape of a little tree trunk and transfer to the refrigerator for at least 2 hours. Meanwhile,  prepare the icing by cutting the chocolate into flakes and making it melt in a saucepan with hot  cream. Put in the refrigerator to firm and then whip it. Put the frosting in a sac à poche and, after  cutting the ends of the trunk, decorate the latter. Serve your Buche de Noel with Margherite  Gentilini now!