INGREDIENTS:
160 ml (2/3 cups) of latte
400 g (2 cups) of zucchero
115 g (8 cups) of burro
115 g of melted cioccolato
40 g (3 cups) of riso soffiato
30 g (1/4 cup) tazza) of cocoa in
powdered powder:
a saucepan pour in the milk, add the sugar and butter and stir over medium heat until combined.
Remove the pan from the heat and add the dark chocolate. Stir with a spatula until the chocolate has melted and is combined.
In a bowl combine the puffed rice and cocoa powder and stir. Pour in the prepared chocolate and stir until well combined.
Using 2 spoons, pour the mixture onto the baking sheet lined with parchment paper. Press the dough with a spoon to form a round cookie.
Let the cookies sit at room temperature for 30 minutes, then transfer them to the refrigerator to firm up