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Chocolate puddings with Amaretto and macaroons

Chocolate Mousse

Fills about 10 small glasses

Ingredients

Method

  1. Chop the chocolate finely. Bring the cream up to the boil, turn off the heat, add the chocolate to the cream and stir it around until the chocolate melts in the cream, then add in the booze, if using, and whisk in the egg yolks.
  2. Whisk the egg whites until just stiff, then stir in a quarter of the egg white, fold in the rest, gently, being careful not to knock all the air out.
  3. Put into little bowls, glasses or cups; and leave for an hour or two in the fridge to set.
  4. Serve with coconut or almond macaroons, or amaretti biscuits.

Coconut or Almond Macaroons

These are so simple to make, and can keep for 4 or 5 days easily in an airtight box

Ingredients

Method 

  1. To make the macaroons, preheat the oven to 180c/350f. 
  2. Put desiccated coconut, or ground almonds, caster sugar, and the egg white into a bowl, and stir to combine, it should be firm yet slightly sticky .
  3. Roll small desert spoonfuls of the mixture into balls, and place on a baking tray lined with parchment paper.
  4. Flatten slightly with a wet fork.
  5. Cook for about 10 min or until pale golden. 
  6. Cool on a wire rack.

**NOTE These are also good with the grated zest of 1 lemon or orange.