Crema al mascarpone con ganache al cioccolato: una ricetta di Alice Balossi con Tessa Gelisio

In a bowl, combine mascarpone, fresh cream, and the zest of clementines.

In a separate bowl, melt the dark chocolate and mix it with the mascarpone mixture.

Add the acacia honey and light brown sugar to the mixture and blend well.

Incorporate the fresh eggs into the mixture until smooth.

Serve the cream topped with the chocolate ganache.