For 6 persons
50 g Reims pink biscuits powder
5 cl whipping cream
100 g Ivory white chocolate Valrhona
5 g sweet butter
5 pink Reims biscuits powder


1• The day before (or at least 3/4 h before tasting) melt in a small bowl, white chocolate with whipped cream (bain marie or microwave) then add 50 g of biscuit powder with butter and mix

2• Cover with food film on contact and reserve in the refrigerator for 3 hours minimum

3• Using a Parisian spoon, take small balls and roll them in the palm of your hands

4• Roll them as you go through the remaining powdered pink biscuits and place them in a presentation dish

5• Put back in the fridge until tasting