Amaretto Chocolate Pudding
This was my ultimate go-to dessert back in the ’70s. It always looked incredibly impressive on the table, yet it was so simple I could whisk it up in no time."
Ingredients
1 chocolate Swiss roll- sliced
150ml double cream - whisked
110g plain chocolate- melted
3 egg yolks
3 egg whites
2 tbsp Amaretto liqueur
1 tbsp. strong black coffee
Cooking Steps
Step 1
Line a glass bowl with the sliced Swiss roll
Step 2
Sprinkle over 1 tbsp of Amaretto liqueur.
Step 3
Whisk the double cream until it forms stiff peaks.
In a separate bowl, melt the chocolate in a double boiler or microwave. Beat in the egg yolks, 1 tbsp Amaretto liqueur and 1 tbsp strong coffee.
Gently fold in the melted chocolate mixture into the whipped cream.
Then whisk the egg whites until stiff and fold this into the chocolate/cream.
Step 4
Finally, spoon the chocolate cream over the Swiss roll and chill until it sets.
Decorate with ratafia biscuits and grated chocolate.