Double chocolate and amaretti slice
Prep time: 35 minsTotal time: 
Double chocolate and amaretti slice
These elegant two-layer chocolate slices are made up of a crushed amaretti biscuit base and a rich and creamy truffle-like filling. We’ve added a good splash of amaretto, but coffee or orange liqueur would work well, too
Prep time: 35 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- flavourless oil, to grease
- 100g unsalted butter
- 200g dark chocolate, roughly chopped
- 175g milk chocolate, roughly chopped
- 75g golden syrup
- 600ml double cream
- 200g crunchy amaretti biscuits
- 3 tbsp amaretto liqueur
- cocoa powder, to dust
Step by step
-
Grease a 20cm loose-bottomed square tin with oil, then line the base and sides with baking paper. Place the butter, 175g of the dark chocolate (reserve 25g for later), all the milk chocolate, the golden syrup and 100ml of the double cream in a large heatproof bowl. Set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water) and melt, stirring occasionally, until smooth. Meanwhile, reserve 12 amaretti biscuits and tip the remainder into a large bowl. Use your hands to break them into chunks.
-
Pour 275g of the melted chocolate mixture over the amaretti biscuit chunks and stir through until well coated. Scrape into the prepared tin and press down with the back of a spoon, crushing the biscuits further, as necessary, to create an even layer without too many gaps. Chill for about 45 minutes, or until the remaining chocolate mixture has cooled to room temperature.
-
Pour the remaining cream into a large mixing bowl, then whisk for 1-2 minutes with a balloon whisk until just slightly thickened. Pour in the cooled chocolate mixture and fold in with your largest metal spoon (the cream will thicken further as you fold). Once mostly combined, add the amaretto and continue to fold until no streaks remain. Remove the tin from the fridge and dollop over the chocolate cream. Level the surface with the back of a spoon, then return to the fridge for at least 4 hours, or up to 2 days ahead.
-
Meanwhile, line a baking tray with baking paper. Place the remaining 25g dark chocolate in a small heatproof ramekin or mug and melt in 30-second bursts in the microwave. One by one, half dip the 12 reserved amaretti biscuits in the melted chocolate, allowing any excess to drip back into the bowl. Leave to set on the lined tray.
-
To serve, ease a palette knife around the set chocolate slice, between the baking paper and the tin. Release the chocolate slice from the tin and transfer to a board, peeling away the baking paper. Cut into 10-12 rectangular slices, dust generously with cocoa powder and top each slice with a chocolate-dipped biscuit to serve. (If you have leftover biscuits, consider them a cook’s perk!)
