Here is a pie where the union of white chocolate, dark chocolate and hazelnut,
creates for the palate a moment of sublime pleasure,
Slightly crunchy biscuits, makes this a sweet dessert
absolutely not to be missed!
Recommended wine:
Anghelo Ruju a Sardinian wine liqueur
full flavor and generous, the boquet strongly aromatic.
And now … LIGHT THE FIRES!
INGREDIENTS:
- 200g digestive biscuits
-70g Butter
-500g Ricotta
-125g Mascarpone
-130g Sugar
-100g Of dark chocolate
-100g Chocolate gianduja
-100g White chocolate
WEAR THE APRON, WASH YOUR HANDS, BEGIN!
Blend the biscuits and mix them with the melted butter,
coated the bottom of the pirottine with a disk of parchment paper,
spread the mixture pressing well to obtain a compact layer and refrigerate.
In a bowl mix the ricotta with mascarpone cheese and sugar until to obtain a smooth and creamy dough.
Divide the mixture into three equal parts and add to each type chocolate finely chopped .
With the help of the pastry bag distributed it alternating cream into the molds,
let rest in refrigerator for at least thirty minutes.
Turn out the cakes on a serving dish, garnish with chocolate curls.
Et voila … chocolaty idea!
