Ragusa Noir with carrot mousse and Ragusa biscuits


  • 25 gr of Ragusa Noir
  • 20g of condensed milk
  • 40 grams of espresso
  • 1 dl of milk
  • 1 dl of carrot juice
  • 80 gr of pasta
  • 25 gr of Ragusa Classic
  • 300 gr of sugar
  • 185 gr of eggs
  • ½ vanilla pod (grains)
  • 375 grams of flour
  • 2 grams of yeast
  • 225 gr whole peeled almonds

Melt the Ragusa chocolate in the microwave or in the saucepan. Pour the liquid into a glass of condensed milk and slowly add the espresso.

Whisk the carrot juice with the blender. Heat briefly the eggs, sugar and vanilla in a bain-marie by mixing with a whisk to melt the crystals.

Then add the flour and baking powder. Finally, add the almonds to the mass. Wrap the dough in plastic wrap and let it sit in the freezer for 24 hours.

Remove the dough from the freezer, cut it into rectangular pieces, squeeze it finely with a rolling pin and place it in the center of Ragusa.

Cover the Ragusa pasta slices and bake at 190 ° C for about 20 minutes.