La ricetta ALBERO DI CIOCCOLATO è una delle più amate e seguite tra i cuochi e gli amanti del cioccolato. Originiata in Piemonte, in Italia, this majestic dessert is typically served during special occasions and gatherings. Its rich, velvety chocolate ganache and crispy, flaky pastry make it a true masterpiece that will satisfy any sweet tooth.
- Preheat the oven to 375°F (190°C).
- In a medium bowl, cream together 1 cup (200g) of butter and 1 cup (200g) of granulated sugar until smooth and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition, and then stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (190g) of all-purpose flour and 1/4 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, beating until a dough forms.
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3mm).Cut out circles of dough using a round cookie cutter or the rim of a glass.
- Arrange the dough circles on a baking sheet lined with parchment paper, leaving about 1 inch (2.5cm) of space between each circle.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the biscuits to cool completely on a wire rack.
- Melt 1 cup (200g) of fine dark chocolate in a double boiler or in the microwave in short intervals, stirring between each interval, until smooth.
- Sandwich each biscuit with a tablespoon of chocolate, creating a towering structure as you go.
- Top the tree with a dollop of whipped cream and dust with confectioner’s sugar, if desired.
- Let the tree sit at room temperature for at least 30 minutes to allow the chocolate to set.
Per maggiori dettagli o varianti vai alla ricetta completa.
