St Emilion au Chocolat

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.