Il cioccolato del diavolo (the devil's chocolate)
From a young age, my preference has been for the snap of a good dark chocolate. I'm always set on finding new ways of making it the star of a meal, whether that's in my devilled lamb or an indulgent dessert like this one, which requires patience but is worth the extra effort. It was born on a lazy day in rainy Dorset when the dulcet tones of Italian crooners were wafting through the air, making me long for a visit to Italy.
SERVES 8-10
PREP 1 hr plus at least 4 hrs chilling
NO COOK MORE EFFORT
25 amaretti biscuits
75-100ml amaretto liqueur (to taste), plus 2 tbsp
300g dark chocolate, broken into pieces
5g unsalted butter
500ml double cream
100g mascarpone, whipped to loosen
4 egg yolks, plus 1 egg white (freeze the
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