200g (7oz) dark chocolate, broken into pieces
200g (7oz) milk chocolate, broken into pieces
1kg (2¼lb) carton readymade custard
250g (9oz) bag amaretti biscuits, crushed
4 tbsp dark rum, amaretto or Tia Maria (optional)
600ml (1pint) double cream
2 milk chocolate flakes, broken up
1 Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water. Leave to cool for five minutes.
2 Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.
3 Using individual serving bowls crumble a few ammaretti bisuits in the bottom of each bowl. Drizzle with a good dash alcohol. Add a layer of chocolate custard over the top. Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.
4 Whip the cream to the same consistency as the custard. Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream. Spoon this over the custard.
5 Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.