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Le ricette di Pierre



Dosi per 4:

20 bignè comprati già pronti
500 g crema alla vaniglia
200 g cioccolato fondente

Fare un taglietto in ciascun bignè e, con un cucchiaino, riempirli di crema. Metterli in un piatto da portata e formare un monticello.

Fondere il cioccolato spezzettato in una casseruola con un po' d'acqua, togliere dal fuoco, far intiepidire, versare sui bignè, lasciar solidificare leggermente e servire.

Provenienza: RAI Televideo 14/02/1992

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