Chocolate and vin santo pots with cantuccini biscuits

Serves 6 Desserts and puddings

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Method

First, make the cantuccini biscuits. In a large bowl whisk together the eggs, honey, amaretto or brandy and orange zest. Add the flour, sugar and baking powder. Using your hands, mix everything together to a dough, then add the almonds and pistachios. Mix well to distribute the nuts evenly throughout the dough.

Divide the dough into two equal pieces. Wet your hands, then roll out each piece into a log about 3 x 20cm. Put the logs on a baking sheet, cover with a sheet of baking paper and transfer to the fridge for 30 minutes.

Preheat the oven to 180C/160C F/Gas 4. Bake the chilled cantuccini logs for 30 minutes or until they are golden brown. Remove from the oven (but leave the oven on) and transfer to a wire rack to cool. When cool, use a bread knife to cut the cantuccini at a 45 degree angle into 1cm-thick pieces.

Put the cantuccini, spaced well apart, on a baking sheet lined with baking paper. Return to the oven for 10 minutes until crisp and golden brown. Remove from the oven and transfer to a wire rack to cool completely. Once cool, transfer to a sealed container (make sure they’re fully cooled or they will go soggy) if not serving straight away with the chocolate pots.

To make the chocolate pots, pour the milk, vin santo and cream into a saucepan and set over a medium heat. Bring to a simmer, then turn off the heat and add the chocolate. Leave for 1–2 minutes for the chocolate to soften then, using a spoon or whisk, stir until the chocolate has melted and the mixture is smooth.

Whisk the sugar and egg yolks in the bowl of a stand mixer on medium speed for about 3 minutes until the mixture is pale and creamy. Alternatively, whisk by hand in a bowl for around 5 minutes. If using a machine, reduce the speed to its lowest setting. Slowly pour in the melted chocolate mixture and mix until the colour is even. Or do this in a bowl by hand.

Pour the mixture into individual ramekins, glasses or cups and chill in the fridge for at least 2 hours. Serve with cantuccini biscuits and a really good, hot espresso.