Mix mascarpone and honey together in a bowl, add crusched amaretti and set it aside.
Whisk the cream and add it gently to the mascarpone mixture.
Then mix slowly from bottom top so that it holds its shape.
Pour the mixture in a pastry bag with a star tip and fill the Chocup® mignon.
Then put them in the fridge to cool down. Melt the chocolate glaze, pour it in a bowl and glaze the top of the Chocup® by dipping the top quickly (the chocolate glaze will set immediately coming into contact with the cold cream). Your fingerfood dessert is ready. If you don’t seve it straight away, store it in the fridge.
Source: Dolci da sogno
