AMARETTO AND CHOCOLATE SABLÈ

For Sablè:

• Pour the amaretti into the mix and crush to powder.  
• Pour the amaretti and butter mixture into the food processor and mix with a mixing blade at medium speed to obtain a smooth cream. 
• Add the flour and mix using the mixing blade. 
• Wrap the ball of dough in plastic wrap and allow to rest in the fridge for 1 hour.

For the Mousse: 

• Soak the gelatine in water.
• Pour the Cremadelizia Cacao Babbi into a bowl and heat it at bain-marie until it is fluid. 
• Pour the cream into the cold processor bowl and half beat it (until not too soft or too compact).  Add the Cremadelizia Cacao Babbi, squeezed gelatine and amalgamate well using a spoon.
• Pour everything onto the cream and with a spatula fold in from the bottom to the top.

For Sablè cooking:

• Rest a baking ring on a baking tray that has been lined with oven paper.
• Place the sablè between two sheets of oven paper and use the rolling pin to roll out until 5 mm thick.
• Delicately place it inside the ring, leaving an edge of 1 cm and remove the excess.  Bake in the oven preheated to 160° for 20 minutes.

For icing:

• Sift the sugar and cocoa together.
• Soak the gelatine.
• Pour the water and cream into a thick-bottomed saucepan and heat up over low fire until the mixture reaches 70°C.  Add the sugar/cocoa and continue cooking until it reaches 100°.
• Remove from the fire, add the gelatine and mix well until it has melted. Pour everything into a bowl and cover with plastic wrap.

For assembly: 

• Melt the white chocolate in bain-marie or in the microwave.
• Carefully remove the sablè from the mould and position on a serving tray.
• Using a brush, cover the entire surface with the melted white chocolate (in order for the sablè to remain crunchy after it comes into contact with the mousse).
• Warm up the mousse in a bain-marie and when it is soft enough pour it onto the sablè. Allow the cake to rest in the fridge for two hours.
• Warm up the icing in bain-marie until liquid. Pour the icing on the entire surface of the cake. Allow to cool before replacing in the fridge.