Rolling Stones with Chocolate

Recipe by Maria Scarponi


  •  1 Panducale
  • Dark chocolate to reduce into flakes q.b.
  • Hot pepper jam
  • Peel of dried oranges
  • Rum for bathing the mixture in

For the creamy chocolate

  • 3 medium-sized egg yolks
  • 30 g of sugar
  • 160 g of whole milk
  • 3 g of gelatin in sheets
  • 80 g of finely chopped dark chocolate

For the orange cream:

  • 200 g of filtered orange juice
  • 90 g of sugar
  • 30 g of starch
  • 3 whole eggs of medium size
  • 30 g of butter
  • the peel of 1 orange
  • 200 g of cow’s ricotta cheese, if you like you can use sheep ricotta too

    creamy chocolate:

    bring the milk to boil and in the meantime mix the egg yolks with the sugar. Pour the milk into the egg yolks and cook until it reaches the first boil. Remove from heat and add the previously soaked and squeezed gelatin, mix vigorously and add the chopped chocolate, stir again until the mixture is perfectly smooth and velvety. Pour the mixture into a container, cover with food foil, and when cool, transfer it to the fridge to harden while waiting to use the dessert.

    orange cream:

    chop the orange rind and put it in a saucepan with the sugar, add the starch and whisk it well so that it does not form lumps. Add the orange juice and eggs. Cook the mixture until the first boil. Add the butter and mix. Add the butter and reduce the temperature by placing the bowl in water and ice, covering with contact film. When the mixture is cold, mix the sifted ricotta with orange cream, blending it all in order to obtain a smooth and lump-free cream. Transfer the mixture to the fridge until preparation of the dessert.

    Making of the dessert, to be used when needed:

    cut 2 slices of Panducale about 1 cm in height for each single portion and make round shapes using a circular stamp. On the plate create a strip with the chocolate chips, distribute a spoonful of orange cream in the center, place the Panducale on top and lightly moisten with a mixture of rum water and sugar, combined as desired. Add a quenelle with the creamy chocolate over the Panducale; then continue with another form of Panducale, wetting it with the alcoholic mixture. Finally put on the cake a dried orange peel and on the plate a small drop of pepper jam.

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