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Method:
Line the bases of four ramekins (custard
cups) with greaseproof (waxed) paper and divide the crushed biscuits
between the dishes. Gently melt the chocolate with the glycerin and
amaretto in a bowl over a pan of hot water or in the microwave. Whip
the double cream until softly peaking. Stir 30 ml/2 tbsp of it into
the chocolate mixture, then add the remainder, folding in with a metal
spoon until well blended. Turn into the ramekins and level the
surfaces. Chill until set. Run a round-bladed knife round the edge of
each, cover with a serving plate and invert on to the plate. Remove
the paper and serve with single cream.
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