Delights of Nutella

For work I was in the area of Carpi, and in the evening we went to dinner at a typical restaurant located nearby. Excellent dinner, excellent service, excellent rustic end type environment. At the end of the dinner was the dessert, but, having already eaten more than it should, we decided to go straight to coffee. The owner came to our table a decantandoci

to say that his specialty, we couldn't help but try. While all of us were undecided whether to leave, the waitress was already put on the table a tray that had no need of other beliefs.

Rosanna

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Place the Chocolate in a saucepan tightly and high at least 12/14 cm and let it heat in a Bain-Marie. Let cool and then gradually incorporate the cream, add 1 cup of cold coffee, and amaretto. Blend 3 packets pavesini (pavesini 33) to reduce them in flour and add to mixture.

Attention: the compound must be hard and compact, in practice must stand alone.

Place the remaining pavesini next to each other on a serving dish sprinkled with cocoa. Decorate with a few drops of coffee, (must not be dunked). On each pavesino, slide a spoonful of the mixture, giving it the shape of the gianduiotto. Sprinkle of cocoa and garnish each with an almond pavesino; put in refrigerator for at least an hour before serving.