When melting chocolate, always set the bowl over a half-full pan of barely simmering water; chocolate reacts badly to splashes of water and overheating.
ingredients
serves 8
4 ounce amaretti, ratafia or macaroon biscuits
4 tbsp Amaretto di Sarono liqueur
12 ounce white chocolate, broken into squares
1/2 ounce powdered gelatine, soaked in 3 tbsp cold water
1 7/8 cups heavy cream
for the chocolate sauce
8 ounce dark chocolate, broken into squares
1 1/4 cups light cream
4 tbsp superfine sugar
method
1. Lightly oil eight individual 1/2 cup moulds and line the base of each mould with a small disc of oiled greaseproof paper. Put the biscuits into a large bowl and crush them finely with a rolling pin.
2. Melt the Amaretto and white chocolate together gently in a bowl over a pan of hot but not boiling water (be very careful not to overheat the chocolate or it will begin to separate and go unpleasantly grainy). Stir well until smooth; remove from the pan and leave to cool.
3. Melt the gelatine over hot water and blend it into the chocolate mixture. Whisk the cream until it holds soft peaks. Gently fold in the chocolate mixture, with 4 tbsp of the crushed biscuits.
4. Put a teaspoonful of the crushed biscuits into the bottom of each mould and spoon in the chocolate mixture. Tap each mould to disperse any air bubbles. Level the tops and sprinkle the remaining crushed biscuits on top. Press down gently and chill for 4 hours.
5. To make the chocolate sauce, put all the ingredients in a small saucepan and heat gently to melt the chocolate and dissolve the sugar. Simmer for 2 - 3 minutes. Leave to cool completely.
6. Slip a knife around the sides of each mould, and turn out on to individual plates. Remove the greaseproof paper from the bottom and pour round a little dark chocolate sauce.
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