The unique taste and the crunchy texture of Italian Amaretti goes perfectly with dark chocolate ganache and fresh cream. You can make this recipe in a few minutes and serve immediately as the cream fondant, especially if stored in a refrigerator, tends to solidify.
Our pairing is Sissi 2019 – Cantina Merano: “The floral scents, reminiscent of rose petals, are intertwined with aromas of candied fruit, orange, peach and dried apricot. The bouquet of aromas is completed by notes of spices and a nuance of aromatic herbs from the Mediterranean scrub.” For the full review, click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for 2 serves
- 20 amaretti cookies (biscuits)
- 200 g dark 70% chocolate
- 50 g dark 60% chocolate
- 50 g butter
- 125 ml fresh whipping cream
Method:
- Crumble 10 amaretti in each cup and set aside.
- Melt the chocolate with the butter. Once it has cooled, pour the cream-ganache over the amaretti.
- Whip the cream and fill the glass with a generous dose.
- Decorate with the remaining amaretti, crushed, and serve immediately
