Mattonella with pine nuts and … a lot of Scrupoli!


With summer approaching the desire to turn on the oven passes, but the same doesn’t apply for enjoying a nice dessert … here’s the solution for you: Mattonella with pine nuts and dark chocolate spreadable cream with extra virgin olive oil, a simple recipe, quick and guaranteed success!


3 eggs

120 grams of powdered vanilla sugar

500 ml of fresh cream

100 grams of pine nuts

Spreadable dark chocolate with extra virgin olive oil “33 Scrupoli”


Whisk, preferably electric

Silicone loaf pan or another suitable material for the freezer, however, covered with film


First divide the egg white from the yolks

Whisk the whites with the icing sugar until they are nice, thick and shiny.

Whip the cream well and add it to the mixture of egg whites and sugar.

Add the pine nuts and mix well to obtain a homogeneous distribution.

Pour into a silicone loaf pan or otherwise in a loaf pan of another suitable material for the freezer, however, to be covered with film (will facilitate the extraction of the mouse when cooled).

Put in freezer for at least 3 hours.

If you prepare the mousse well in advance, you must remove it from the freezer 15-20 minutes before turning it out.

If you have trouble extracting the mousse from the mold you can put the mold in a bowl of hot water for a few seconds.

In a saucepan, heat for a few seconds, just long enough to make it smoother, the chocolate spread with extra virgin olive oil “33 Scrupoli”.

Cut the mouse into slices ​​to obtain the typical “Mattonella” (Tile) and serve with a good dose of chocolate …. Mouth-watering !!!



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