Kiwi in White Chocolate

To prepare the dessert, gather all the ingredients from the list provided.

Take any white chocolate. In this recipe, porous chocolate is used. White chocolate coins, which can be purchased at a confectionery store, or white chocolate drops will work great. Break into small pieces and transfer to a heat-resistant dish.

Pour in the cream. The cream should have a fat content of 25-35 percent. Place the bowl over a double boiler, making sure the bottom does not touch the boiling water. Stir to melt the chocolate squares.

Remove from the double boiler and mix well until all the pieces are completely melted. Cool the chocolate mixture to room temperature.

While the chocolate mass cools, prepare the kiwi. Rinse and remove the skin. Cut into small pieces. If the kiwi fruits are sour, it's okay, the sweetness of the cream will balance it out.

Add thick natural unsweetened yogurt to the cooled chocolate mixture. Stir until smooth and homogeneous.

To decorate and serve the dessert, prepare individual ramekins or glasses. Line the bottom and sides with pieces of kiwi so that the fruit slices are visible when the cream is poured in.

Add the chocolate cream. Top with some more sliced fruits.

Pour the chocolate glaze so that all the fruits are inside. Place in the refrigerator for 30-60 minutes. If preparing in advance, cover the ramekins with plastic wrap and keep until serving.

Garnish with slices of kiwi and grated dark chocolate before serving. Kiwi in white chocolate is ready.

Bon appétit!