Almonds, amaretto, biscuits, cantucci, Chocolate, Dark chocolate, dried fruits, ginger biscuits, nuts
For dessert these days I prefer to serve fresh fruit, but then with coffee is good to have a mouthful of sweet intense naughtiness. This tiny chocolate loaf fits the bill. Amaretto infused biscuits, dried fruits and nuts, bound together with a thick dark bittersweet chocolate mousse. What’s not to like?
I’ve made this Chocolate Heaven twice now, the first time using the very sweet dried pears from my own tree, which produced a bumper crop this year, and ginger biscuits. For the second version I managed to get hold of cantucci biscuits, not common in southern spain, which I paired with orange peel from my Orange Conserve. I mistakenly thought that I had given you the recipe for this, so it will appear as the next post on here. Both versions were successful, so any flavour crunchy biscuits can be used with what ever dried fruits you fancy and whichever nuts you think will go with them. Have fun experimenting.
My loaf tins are small, 12 x 7 cm and 5 cm deep, and take 350 ml volume, and the amount below make two loaves.
200 grams – dark chocolate 85% cocoa solids
110 grams – biscuits – almond (cantucci) or ginger.
100 grams – dried fruit – pears, apples, apricots or candied citrus peel
60 grams – toasted almonds
4 tablespoons – amaretto
3 egg yolks
Slice or cut the fruit into chunks and put into a bowl big enough to eventually take all the ingredients.
Put the biscuits into a plastic bag and with a rolling pin break them into smallish pieces, add to the fruit.
Add the toasted nuts to the fruit and biscuits and mix throughly.
Break the chocolate into pieces and put into a bowl over hot water to melt. Stir from time to time so that it is evenly melted.
Put the egg yolks into another bowl and beat until pale, creamy and thickened.
Once the chocolate has melted thoroughly, remove the bowl from the hot water. Fold in the egg yolks, and then the amaretto.
Add the chocolate mix to the fruit, nuts and biscuits and mix to blend.
Line your loaf tins with cling film and divide the chocolate mix between them tamping down lightly so that you don’t have air gaps but not compacting the mix too much.
Cover and put in the fridge to cool. The Chocolate Heaven will keep well in the fridge up to four weeks.
To serve, unmold and unwrap a loaf and cut into thin slices. As it is very rich , one slice per person is enough.