Put the liquid cream in the bowl of the food processor fitted with the whisk

When the cream becomes firm, add the mascarpone and whip into firm whipped cream

Tighten with icing sugar and put half in a pocket fitted with a 2D nozzle

Reserve in the fridge.

Cover the cake with the remaining cream, smooth with a horn.

Chocolate topping:

Put the chocolate and the cream in a small heavy-bottomed saucepan and melt over low heat, stirring constantly

When the mixture is smooth, remove from the heat and add the butter while mixing

Add the remaining cream and let cool for a few minutes, about 5 minutes no more!

Put half in a Lékué style deco pen and make drips along the cake

Pour the rest on top and spread using the back of a tablespoon.

Place in the fridge for 10 minutes.

Deco:

Arrange cream roses and pieces of kinder bueno in the center

Sprinkle with praline.

Reserve in the fridge