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Chocolate and amaretti fondant (V)


Some people have strong negative feelings about amaretti; if you are one of them, substitute the amaretti biscuits for a different flavoured biscuit instead.


Although you can make these the same day as you eat them, they are actually better if chilled overnight which makes them ideal for a large dinner party or supperclub.


Serves 8


200g dark chocolate, broken into small pieces

100g butter

50g sugar

100g miniature amaretti biscuits (or large ones, broken into pieces)

1 egg yolk

100ml milk or cream

a teaspoon or so of rum (optional)


Put the milk and the chocolate together in a small pan and heat very gently until the chocolate is melted into the milk and all is smooth. Allow to cool slightly.


Whilst the chocolate is melting, cream the butter and sugar together and beat in the egg yolk.  Beat in the chocolate mixture as well when cooled.


In 8 individual glasses or ramekins, place a layer of biscuits, enough to cover the base. Sprinkle over the rum, if using, then cover the biscuits with a layer of the chocolate mixture. Repeat these layers until you have used up all the biscuits and chocolate.


Chill for at least 4 hours before serving.

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