Amaretto Pots au Chocolat
Sadly, although I managed to create my piece de resistance before the deadline of this Saturday just gone, 15th March, I didn’t manage to get this post written up or my entry in on time. Never mind, I was very pleased with this dessert, which I wouldn’t otherwise have created and it was perfect for a dinner with visiting family.
I wanted to create something rich and delicious of course, but also something small and elegant that could be served after a rather large meal. With the recent success of my plum amaretto ice-cream very much in mind, I decided to create a rich chocolate custard flavoured with Amaretto and topped off with whipped white chocolate ganache and crushed amaretti biscuits. Served in little coffee cups, I was hoping these little chocolate pots would do the business. And they did.
They were indeed rich and gave you the feeling of having a decadent and indulgent dessert without making you feel unpleasantly full. We all found one cup was enough. The custard was silky smooth and the sweet chocolate ganache added contrasting sweetness, flavour and texture as did the crunchy pieces of amaretti. I can see these chocolate pots being taking a starring role in many dinner parties to come.
I was impressed how easily the white chocolate pearls melted: I often have problems with white chocolate. The dark chocolate pearls were quite sweet and I couldn’t detect any particular complex flavours, so it worked well with the strong taste of Amaretto. If you are having problems tracking down Godiva chocolates, you can now buy them from their online shop.
I was sent some Godiva chocolate pearls to try out. I was not required to write a positive review and as always, all opinions are my own.
- 100 ml milk
- 175 ml double cream
- 3 large egg yolks (I used 2 duck egg yolks)
- 125 g dark chocolate (callets or chopped)
- 1 tbsp Amaretto
- 25 g white chocolate
- 3 Amaretti biscuits + 6 to serve
- Place egg yolks in a bowl. Heat milk and 125ml cream until near boiling then pour over the yolks whisking vigorously.
- Pour back into the pan and place over a very low heat. Add the chocolate and stir until melted.
- Add the amaretto and continue cooking, whisking occasionally for about 5 minutes, until the mixture is thick enough to coat the back of a spoon. Be careful not to overheat or you will get scrambled eggs.
- Pour into a jug by way of a sieve to take out any egg that might have scrambled. Pour into your serving cups or pots and leave to set for a few hours.
- Melt the white chocolate in a pan over hot water and leave to cool slightly. Add the remaining 50 ml of cream, then whisk until soft peaks form.
- Spoon or pipe some cream onto the chocolate pots, then sprinkle with some crushed amaretti.
- Serve with a whole amaretti biscuit on the side.
Fills 6 small coffee cups or 4 slightly larger ones.