Melt the chocolate in a spacious metal bowl over steam, it should not get too hot.
Whip the Rama Cremefine for whipping with the powdered sugar. Stir a third of it briskly into the chocolate, fold in the rest right away with a pastry spatula. Chill for half an hour.
Cut out dumplings from the chilled cream with a dessert spoon, decorate with chocolate shavings and serve.
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