Ingredients
25phyllo dough sheets
1cupbutter,melted
1cupsugar
½cupwater
1tsplemon juice
½cupheavy cream
8ozmascarpone cheese
½cupconfectioners sugar
1tbspvanilla extract
½cupheavy cream
¼cupchocolate,chopped
Preparation
Place a phyllo sheet on the counter and spread butter on it with a brush. Take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have 1 inch and ½ left.
Keeping the toothpick in, scrunch up both the sides of the dough. Pull the toothpick out and meet the two ends of the dough so that the 1 inch leftover will be the base of the bracelet.
Put the bracelet in a baking pan on parchment paper and brush with butter on top.
Bake at 350 degrees F for about 25 minutes or until the bracelets turn golden.
In a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
Whip the heavy cream until stiff peaks form.
In a separate bowl, add the rest of the ingredients until a nice creamy mixture is formed. Fold in the whipped cream to the mascarpone until completely mixed.
Put the cream in a piping bag to pipe on.
Bring the heavy cream to a boil and then add it to the chocolate pieces.
Let it rest for about 1 minute and then mix to melt the chocolate into the cream.
Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
Refrigerate until ready to serve.
Serve and enjoy!
