First prepare the semolina: pour milk, water, butter, vanilla bean and half orange peel into a saucepan and bring to the boil.
Then lower the heat, remove the vanilla bean and orange peel, and pour the semolina in a rain, incorporating it a little at a time with a whisk.
Continue to cook for a few minutes, stirring, until it has thickened, then turn off and let cool.
Separately, work the eggs with sugar, vanilla essence and the rest of the grated orange peel.
Then add the warm semolina, ricotta and cocoa and mix.
At the end also incorporate 3/4 of the chocolate chips.
Pour the mixture into the buttered mold, level the surface well, decorate with the remaining drops and cook for about 40 minutes in a preheated convection oven at 180 ° C.
The chocolate mill is ready, let it cool for at least 2 hours before cutting it into slices and serving it.
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