18 champagne biscuits
1/2 cup of cocoa liqueur
500g ricotta cheese mashed
3/4 cup of sugar
2 teaspoons of vanilla extract
3 egg yolks, separated
240g bittersweet chocolate melted and warm
2 cups of whipped cream
1/2 cup of bittersweet chocolate chips melted and warm
3 tablespoons of coffee liqueur
18 champagne biscuits
1/2 cup of cocoa liqueur
500g ricotta cheese mashed
3/4 cup of sugar
2 teaspoons of vanilla extract
3 egg yolks, separated
240g bittersweet chocolate melted and warm
2 cups of whipped cream
1/2 cup of bittersweet chocolate chips melted and warm
3 tablespoons of coffee liqueur
Place the biscuits in a plate and drizzle with cocoa liqueur
Line the sides and bottom of a mold with opening
Mix the ricotta, sugar, vanilla extract, and whisk until smooth
Add the egg yolks and whisk well
Combine 240g of melted bittersweet chocolate and whisk again
Beat the egg whites until stiff and add to the chocolate mixture with whipped cream
Pour into the prepared mold and refrigerate until firm
Before serving, make a few holes in the filling and top with the mixture of 1/2 cup of chocolate and coffee liqueur
Remove from the mold and serve
Serves 14-16 portions.
