Chocolate amaretti bonet

Serves 6 Desserts and puddings

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Method

Preheat the oven to 170C/325F/ Gas 3 and place a small sheet of foil on a baking tray.

To make the caramel, place the sugar and 125ml cold water in a saucepan and heat gently, stirring until the sugar dissolves. Bring to the boil and cook until the liquid turns golden, about 3 minutes. Working quickly, carefully pour a little of the caramel into each timbale, turning to coat the sides. Allow to set.

Immediately pour the remaining caramel onto the sheet of foil on the baking tray and leave to set. Once hard, break into small pieces and store in a plastic container until required.

Place the cream and vanilla essence in a saucepan, bring to the boil, then remove from the heat. Stir in the chocolate until melted. Beat the eggs, amaretti biscuits, sugar and cocoa powder together, then whisk in the chocolate mixture and grappa or brandy until smooth. Divide the mixture among the timbales, place in a roasting tin and pour in enough boiling water to come halfway up the sides. Bake for 25 minutes until the custard is just firm while still a little wobbly. Leave to cool to room temperature and transfer the dishes to the fridge. Chill overnight.

The next day, run a small palette knife around the insides of the dishes and turn onto the plates. Top with a few caramel shards, crushed amaretti and a drizzle of cream.