Chocolate amaretto parfait

This can be made in advance and stored in the freezer – if you can resist it!

Serves: 6
Ready in 20 minutes plus overnight freezing

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1 tsp sunflower oil

100g (4oz) caster sugar

4 medium eggs

250g (9oz) dark chocolate, melted

4 tbsp amaretto liqueur

500ml (18fl oz) double cream, lightly whipped

40g (1½oz) Italian amaretti biscuits, crushed

To decorate:

Chocolate eggs

Chocolate curls

Edible gold leaf (optional)


1. Brush a 900g (2lb) loaf tin with the oil and carefully line all the sides with baking parchment. Place the sugar and eggs in a large heatproof bowl and set over a pan of very gently simmering water. Whisk with an electric whisk until doubled in size – this should take around 5 minutes. Once the mixture leaves a ribbon-like trail from whisking, it’s ready.

2. Set the bowl in another large bowl of cold water (a washing up bowl is ideal!) and whisk for a further 2 minutes to cool down a little. Pour the chocolate and amaretti liqueur over the egg mixture and gently fold in. Fold in the cream and crushed biscuits.

3. Pour into the prepared tin and cover with a sheet of baking parchment. Carefully wrap in cling film and place in the freezer. Allow to freeze overnight.

4. To remove from tin, run a sharp knife between the paper and tin. Allow to stand at room temperature for a few minutes, then turn on to a small board. Return to the freezer to firm up for 20 minutes and then smooth the surface with a flat knife. Place on a serving platter and decorate as detailed below.

How to decorate…

Use dark and milk chocolate curls, plus a selection of chocolate Easter eggs to make it as enticing as you fancy. Finish by scattering edible gold leaf over everything sparingly. We found ours at

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