The amaretti and chocolate cups were created for an after-dinner treat and also because, as often happens, I buy amaretti to make a recipe, then I forget what I wanted to do with them and have to invent something else.
I often create notes of what I intend to cook in the immediate future, but sometimes I have the presumption to think of a recipe and believe I will remember everything and here something else is born.
A useful dessert if we have guests or for a family after-meal, certainly, you need to organize in advance, not so much for the making itself, but mainly for the resting time in the fridge.
Needless to say, I managed to take quick photos and they were already gone, even though I don’t often make this kind of dessert, they are always appreciated, especially in the heat, even if in my house we consume ice creams or similar even in winter.
If the proposal could be to your liking and you plan to prepare them too, follow the recipe with step-by-step photos and you will see how good it is.
If you happen to make this or other recipes present on my blog, feel free to send me your photos and I will put them on my FB page in your name.
Kcal 602 approximately for each cup
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4 Cups
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Amaretti and Chocolate Cups
- 2 oz sugar
- 2 oz butter
- 1 1/8 cups whole milk
- 2 oz dark chocolate 75%
- 3 tbsps all-purpose flour
- 1 cup Hoplà cream
- 2 tbsps powdered sugar
- 1 tsp vanilla (liquid)
- 1 oz dark chocolate 75%
- 26 amaretti (dry)
Tools
- 4 Cups ice cream cups
Preparation of Amaretti and Chocolate Cups
In one small pot, put the sugar with the butter, in another the milk, then place both pots over low heat; the butter and sugar must melt and the milk should warm up but not boil.
When the milk is warm, add the chocolate and stir…
…then pour in the melted butter with sugar and mix well, then finally pour in the flour, cooking everything while stirring continuously.
It will be ready when the cream is dense as when preparing pudding.
Once cooked, pour the cream into a glass or steel bowl, cover it with cling film in contact with the cream and let it cool.
In the meantime, whip the cream, then add the liquid vanilla and the powdered sugar, stir again and set aside in the fridge.
Once the cream has cooled, prepare the cups or glasses where we will place the dessert, crumble 3 amaretti as the base for each glass, put the pudding-like cream in a piping bag and make the second layer for each glass, about 3 fingers of cream, finally crumble another 3 dry amaretti for each cup.
To finish, chop 2 dry amaretti and the dark chocolate and distribute the crumbled amaretti over the cream in each cup, and finally divide the chocolate among the prepared cups.
Put in the fridge for at least 2 hours before serving and store in the fridge for a maximum of 2-3 days.
