Chocolate Amaretti Parfaits Recipes

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

Steps:

• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Transfer the dark chocolate cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on medium until stiff peaks form, about 4 to 5 minutes. Transfer the cocoa cream to a stainless steel bowl. Tightly cover the top with film wrap and refrigerate until needed. To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Mix on high until stiff peaks form, about 1 1/4 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate. Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
• To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters. Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream. For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream. Refrigerate the parfaits until just a few minutes before serving.

Steps:

• In a large bowl, whisk the milk, creamer and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 1/4 cup pudding into each of eight parfait glasses; sprinkle each with 1 tablespoon cookie crumbs. Top with strawberries and remaining pudding and crumbs. Refrigerate for 1 hour before serving. Garnish with whipped cream if desired.

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
• Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
• Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
• Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
• Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.

Steps:

• Combine cherries, water, granulated sugar, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.
• Meanwhile, blend cream cheese, ricotta, vanilla, confectioners' sugar, and remaining 1/8 teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Steps:

• In a small bowl, mix the strawberries with half the sugar, then roughly mash them with a fork so they are juicy. Mix the remaining sugar into the yogurt, then layer up 6 glasses with amaretti biscuits, yogurt and strawberries.