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    Serves 6 to 8

  • 200g Mortimer Chocolate Powder
  • 100g butter
  • 100g caster sugar
  • 1 egg yolk
  • 200ml milk
  • 12 biscuits crushed (ginger biscuits, amaretti and macaroons work well)
  • 1-2 tablespoons of brandy (depending on how strong you like it)

Method

Add the brandy to the crushed biscuits and stir to coat.

Scald the milk, (i.e. heat until small bubbles appear) remove from the heat, add the chocolate powder and stir until melted. Beat in the egg yolk.

In a large mixing bowl, cream together the sugar and butter, until light and fluffy. Add the chocolate mixture and beat with a wooden spoon until it is smooth and the consistency of custard. Don’t worry it will set! Add the biscuits and fold into the mixture.

Pour into a serving dish or individual ramekins and put in the fridge until set. If possible it is best left overnight for the flavours to develop.









Emilias chocolate dessert