250 grams 50–70% dark chocolate, chopped into small chunks
25 grams unsalted butter
1 cup cream
¼ cup caster sugar
2 eggs, separated
1 egg yolk, extra
⅓ cup amaretto
15 amaretti biscuits, pulsed in a food processor to form crumbs
Bring a pot of water to a simmer then melt chocolate and butter with ¼ cup cream in a big bowl positioned on top of the pot (you need this bowl to be big because everything else will be added to it at the end). Don’t let the base of the bowl touch the water. Whisk until the mixture is melted and smooth, then pop to one side.
Whisk the egg yolks, amaretto and 3 tablespoons of sugar in another bowl until pale and the sugar is dissolved. Whisk egg whites with the remaining tablespoon of sugar until soft peaks form and in a separate bowl whip remaining cream to soft peaks.
You should now have four bowls in front of you – stir egg yolk mix into chocolate mix. Add in a couple of tablespoons of whipped cream and whisk in so that it loosens slightly. Add remaining cream and fold in, then add egg whites and fold in so it is well combined and smooth, if possible without knocking too much
air out of it. Pour into serving glasses and refrigerate 3 hours or overnight. Remove from the fridge 10 minutes before serving and top with crumbled amaretti biscuits to serve.