Put the whipped cream on the fire and heat it until the edges boil, then add the chopped dark & milk chocolate and unsalted butter and mix well.
INSTRUCTIONS
1
Cover with parchment paper, pour into a mold with wrap on the bottom, and harden in the freezer for 3 to 4 hours.
INSTRUCTIONS
2
Remove the mold and parchment paper, dip it in hot water, and then cut it into squares using a knife that has drained the water and coat it with cocoa powder.