Inserire i biscotti in un sacchetto e polverizzarli con l’aiuto di un mattarello.
Sciogliere dolcemente a bagnomaria il cioccolato a pezzetti e 100 ml di panna.
Una volta sciolto attendere che il cioccolato si raffreddi (per velocizzare riporlo 5 minuti in frigorifero).
Montare i restanti 300 ml di panna e aggiungere delicatamente metà della panna montata al cioccolato sciolto.
Inserire la mousse al cioccolato e la panna montata in due sacchetti di plastica per uso alimentare.
Alla base di ogni bicchiere inserire un fondo di biscotti sbriciolati, sovrapporre uno strato di panna montata e uno strato di mousse al cioccolato. Formare di nuovo gli strati di biscotti, panna montata e mousse al cioccolato. Riporre in frigo e servire fredda.
A piacere decorare ogni bicchiere con una ciliegia fresca o sciroppata.
Mousse panna e cioccolato
RSI Ricette 08.12.2021, 10:32
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