200 g white chocolate
50 ml double cream
10 g Dansukker Icing Sugar
15 m Calvados
Decoration
Sugar sprinkles
Melt the chocolate with the cream and icing sugar in a saucepan over a low heat. Remove from the heat. Allow to cool slightly, then add the Calvados. Whisk at high speed until fluffy. Put the mixture in a piping bag and pipe into mini paper cake cases. Decorate with sugar sprinkles (optional).
The recipe was made by
