This is that elusive treat, a recipe you can whip up at the last minute without making a trip to the shops for supplies. This doesn’t, however, detract from how good it tastes. It is as chocolatey as you would expect, but also beautifully light and airy. The custard is layered with a few broken amaretti biscuits, and the hint of sweet almond is particularly good with the dark chocolate. If you prefer, you could serve the custard plain, or with a crumbling of anything from shortbread to ginger biscuits on top.
- 25g plain flour
- 60g unsweetened cocoa powder
- 90g caster sugar
- a generous pinch of salt
- 500ml whole milk
- 80g amaretti biscuits
- Combine the flour, cocoa powder, sugar and salt in a heavy-based saucepan set over a medium heat.
- Stir in the milk and cook, stirring constantly, for about 5 minutes, until the mixture begins to thicken.
- When it starts to bubble, remove from the heat and let it cool for about 5 minutes; it will thicken a little more as it cools.
- Crumble half the amaretti into 4 small cups, bowls or ramekins (I like to use teacups).
- Spoon the chocolate cream over them and leave to cool, then chill for 20–30 minutes.
- Crumble the remaining amaretti over the top before serving.
Simple but sophisticated recipe from Skye McAlpine, inspired by the unique home cooking of Venice.
SKYE McALPINE LIVES IN VENICE AND IS AUTHOR OF THE POPULAR FOOD AND LIFESTYLE BLOG ‘FROM MY DINING TABLE’
Recipes and photographs are from A Table in Venice: Recipes from my Home by Skye McAlpine, published in hardback by Bloomsbury.