THE CANNY COOK: Dark chocolate mousse with amaretti biscuits When it comes to serving dessert, I’m all in favour of something that can be made in advance.
I set it in little glasses and top with whipped cream and crushed amaretti biscuits, the latter adding a lovely crunch and a flash of nutty flavour.
180g dark chocolate (approx 54% cocoa solids), £3; 8 amaretti biscuits, £2.10.
Spoon a layer of salted caramel sauce in the base of the bowls, pop a few berries on top or add a splosh of your favourite liqueur (at the same time as you stir in the egg yolks).
Not only is it less expensive, it’s often also a little sweeter and more mellow, which means I can add a touch less sugar.
