Chocolate Chiavenna Lava
This sweet treat is best served hot with chocolate sauce. Recipe by Nicola Gilardi of Nicola's Ristorante.
Serves 4. Best paired with Terra d’Oro Zinfandel Port. Recipe by Nicola Gilardi of Nicola's Ristorante.
½ pound dry cookies (like biscotti)
1 stick of butter, room temperature
1 cup sugar
1 glass marsala wine
1½ cups cocoa powder
4 cups chocolate chips, divided
1 quart of cream
Crumble cookies into small pieces in a large bowl. Add butter, sugar, wine, cocoa powder and 2 cups of chocolate chips, and mix with a wooden spoon until combined.
Shape mixture into a log, then cover with plastic wrap or foil and refrigerate for one hour.
Add remaining chocolate chips and cream to a double boiler. Heat until melted, and mix into a chocolate sauce.
Cut the refrigerated dough into circles, and serve with hot chocolate sauce.