Alfabeto
Mousse au chocolat aux pâtes Alfabeto Panzani
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100g Panzani Alfabeto pasta
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300ml milk
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250g of chocolate
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2 egg yolks
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3 egg whites
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50g sugar
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1. Heat the milk up with the sugar.
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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.
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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.
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4. Away from the heat, add the egg yolks to the melted chocolate and stir the Alphabeto pasta. Gently stir in the egg whites.
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5. Fill up the ramekins and put them in the refrigerator.
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