For 6 persons they are needed:

 

  • 500 g of fresh ricotta
  • 200 g of biscuits to the chocolate
  • 50 g of soft butter
  • 100 g of sugar
  • 150 g of melting chocolate (one bar and a half, we have used 64 %)
  • 50 g of fresh cream of kitchen
  • Chocolate curls to decorate
  • 1 raspberries small basin


You mix the quite squeezed and sifted ricotta, adding the sugar. In the meantime made melting the chocolate in the microwaves or to bain-marie. You whip the biscuits with the butter and line the bottom of a die to hinge of about 18 cm. of diameter.

You add to the ricotta zuccherata, the cream and the chocolate. You amalgamate well and pour in the die previously lined with the whipped biscuits. To lead in refrigerator for at least 4 hours. Before serving, you cover with the curls of chocolate and the raspberries dusted with sugar to veil.


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Italian
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