(per 12 cioccolatini)
200gr di cioccolato extrafondente
1/2 cucchiaino di cannella
1/2 cucchiaino di chiodi di garofano
1/4 cucchiaino di paprica
1/4 cucchiaino di peperoncino
5 amaretti
Spezzettate la cioccolata e mettetela a sciogliere a bagnomaria. Quando questa risulterà ben sciolta dividetela in tre tazze da tea ed in una aggiungete chiodi di garofano e cannella, in un‘altra paprica e peperoncino e nell‘ultima amaretti sbriciolati.
Versate la ciocolata „condita“ nello stampo apposito. Sbattete lo stampo in modo da eliminare eventuali bolle d‘aria e lasciare rapprendere per almeno 3-4 ore.
Sformate i cioccolatini e imbustateli!
*nota bene: mi raccomando, non metteteli in frigo a rapprendere perchè diventano opachi! Ma voi questo lo sapete già vero?
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