Yield: 1 servings
|\N \N||- G. Granaroli XBRG76A MM:MK VMXV03A|
|11 ounces||Chocolate (your preference- I like semi-sweet)|
|4 \N||To 5 tb water|
|\N \N||Filberts- toasted & crushed|
Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge cake into little rectangles. Spread with mascarpone mixture and top with another slice of cake to make a sandwich. Lightly press together. In a double boiler, melt the chocolate with water. Remove from heat and before it cools dip the little sandwiches and coat on all sides. Use a fork to hold and a spoon to drip the choc. to cover all spots. Place on serving dish and sprinkle with the chopped nuts.
Refrigerate to harden outside. Serve almost at room temp.