Chocolate st. emilion

Method

1. Dip 12 of the macaroons in the Pineau des Charentes and put them in the bottom of four large martini glasses. Spoon any remaining liqueur into the glasses.

2. Melt the chocolate in a large bowl over a pan of simmering water, remove from the heat and leave to cool a little.

3. Whisk the egg whites to firm peaks in a large clean bowl, add the caster sugar slowly and continue whisking until firm and glossy. Gently fold in the egg yolks.

4. Briskly fold one third of this mixture into the chocolate, then fold in the remaining two thirds gently. Spoon the chocolate mixture over the top of the Macaroons, leaving enough space in each glass for a layer of cream. Cover and chill for at least three hours.

5. Whip the cream with the vanilla seeds and icing sugar until firm. Spread the whipped cream over the set chocolate mixture, smoothing the surface, there should be about 4 tablespoons left.

6. Dust with cocoa powder and put the remaining Macaroons on top followed by a spoonful of cream, the chocolate curls and a sprig of mint. Dust with icing sugar and serve.

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Ingredients

16 small almond Macaroons or amaretti biscuits, 4cm diameter
90ml Pineau des Charentes
175g dark chocolate, 70% cocoa, broken into squares
5 large Eggs, separated
75g caster sugar
300ml whipping cream
1 vanilla pod, seeds only

To garnish

Cocoa powder
chocolate curls
4 sprigs Mint
icing sugar, for dusting

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