Di: Valentina Jennarelli (ticinoticucino)
Tritare il cioccolato e riunirlo in una capiente ciotola resistente al calore. Scaldare 90 g di panna, spegnere ad inizio del bollore e versarla sul cioccolato. Mescolare fino a ottenere una crema liscia e lucida.
Lasciarla raffreddare, poi unire il resto della panna, fredda, e montare con le fruste elettriche rendendola bella gonfia.
Sbattere le uova con il latte. Passarvi velocemente le fette di panettone, bagnandole su entrambi i lati.
Sgocciolarle e cuocerle in padella in una noce di burro spumeggiante, per 2 minuti per lato.
Servire con la crema al gianduia.
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