I'm a chocolatier. For untrained people this recipe is doomed to fail. Firstly they don't show how to melt the chocolate to have it tempered. Secondly for that thick a layer it needs to be done several times. Thirdly there's not a snowballs chance in hell to get it out of the mould without it breaking. I stopped watching after that
This is tiramisu with a twist. I love it!!!! Thank you, thank you, thank you!!! This is the exact approach to the original recipe that I've been trying to figure out but had completely overlooked! So simple!!! Again, thank you!!! ❤❤❤❤❤