A special chocolate dessert with a soft almond macaroon base and rich dark chocolate topping.
Break macaroons into large chunks, place them in the bottom of a bowl and soak with brandy or amaretto.
Mix unsalted butter and raw organic sugar (we prefer Rapadura or Panela for this) in a bowl until pale and fluffy.
Warm milk in a pan until it’s steaming, then add good-quality dark chocolate. Remove the pan from the heat and stir the mixture until it’s very smooth. Set aside.
Add the yolk of a large organic free-range egg to the butter and sugar mixture, then slowly pour it into the hot milk and chocolate, mixing everything together. Pour over the crushed macaroon base. Sprinkle a few more crushed macaroons over the surface.
Cover the dessert and refridgerate for forty-eight hours until firm (if you can bear to wait!).
Serve with double cream.