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Le ricette di Pierre

MOUSSE DI CIOCCOLATO E AMARETTI

Ingredienti:

400

g cioccolato fondente
300 g panna montata non dolcificata
5 albumi
150 g Amaretti
1 bicchierino liquore all'arancio
Per guarnire:
panna montata
nocciole

Tritare il cioccolato e fonderlo a bagnomaria con il liquore. Far raffreddare e incorporarvi gli Amaretti sbriciolati. Continuare a mescolare con una frusta, amalgamarvi la panna montata e gli albumi montati a neve fermissima. Versare il composto in una coppa di vetro, mettere in frigo per 4 ore e poi decorare con ciuffetti di panna e nocciole.

Provenienza: RAI Televideo 25/04/1994

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