Chocolate mousse with Panzani Alfabeto pasta


  • 100g Panzani Alfabeto pasta
  • 300ml milk
  • 250g of chocolate
  • 2 egg yolks
  • 3 egg whites
  • 50g sugar

Preparations steps

  • 1. Heat the milk up with the sugar.
  • 2. Once boiling, pour in the Alfabeto pasta. Lower the heat, and stir around until the liquid has been absorbed and the pasta has softened. Set aside in the fridge.
  • 3. Make the chocolate mousse: Melt the chocolate and the butter in a double boil. Separate the eggs. Beat the egg whites into stiff peaks and meringue them with the caster sugar.
  • 4. Away from the heat, add the egg yolks to the melted chocolate and stir the Alphabeto pasta. Gently stir in the egg whites.
  • 5. Fill up the ramekins and put them in the refrigerator.

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