Showstopping snacks: Chocolate amaretti
Food styling: Emily Kyd. Props styling: Jennifer Kay. Photographer’s assistant: Sophie Bronze. @anniebellcook
Divine little crisp chocolate shells with soft amaretti centres.
MAKES 12 (V)
150g dark chocolate (approx 70% cocoa), broken into pieces
2 tbsp dark rum
12 amaretti biscuits
- Gently melt the chocolate in a large bowl set over a pan with a little simmering water in it.
- Line a dish (such as a baking tray) with baking paper; you can use a little of the melted chocolate to make the corners stick.
- Pour the rum into a small bowl. Very briefly dip the dome of each amaretto, one at a time, into the rum then immediately coat it in the chocolate, using two spoons to turn it. Allow the excess to drip back into the bowl then place, domed side up, on the baking paper. Don’t worry if a little spills out from the sides, it will turn nicely crisp.
- Chill the amaretti for at least 30 minutes before covering.
GETTING AHEAD These can be made a couple of days in advance. Store in the fridge and serve chilled.
TIPS Be sure the amaretti biscuits have bases, as occasionally they can be hollow. You won’t need all of the rum or the chocolate, but you need enough for the task, and both can be reused.