Ingredients: 270 grams of dark chocolate
90 grams of sugar 60 grams of pine nuts
40 g of grain Hazelnut
80 g butter 1
espresso
2 egg yolks 1 egg white 100 g of hazelnut praline
Break the chocolate in a saucepan and melt in a double boiler or microwave. Add sugar, butter, hazelnuts and pine nuts made the first toast on the stove in a nonstick pan. Mix and combine the coffee, then the egg yolks, one at a time and mix everything well. Allow the mixture to cool to put in a piece of cartaforno and shaped cylinder with a diameter of about 3 cm. Install and use the egg white to brush the form of chocolate, finely chop the hazelnuts and praline on these roll up the sausage. Put in refrigerator for alcume hours. Then serve sliced.
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