Chocolate Amaretti Creams Recipe

4 Amaretti Biscuits, crushed
250 g/9 oz plain (semi-sweet) chocolate
30 ml/2 tbsp glycerin
30 ml/2 tbsp amaretto
150 ml double (heavy) cream

Single (light) cream, to serve

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.