Chocolate Mess

Strictly for grown ups, this chocolate Eton Mess hides a little tipple.
  • 200g dark chocolate, broken into pieces
  • 200g milk chocolate, broken into pieces
  • 1kg carton readymade (county next to Cornwall!) custard
  • 250g bag amaretti biscuits, crushed
  • 4 tbsp dark rum, amaretto or Tia Maria (optional)
  • 570ml double cream
  • 2 milk chocolate flakes, broken up

Caroline, one of the Hussys, had a party many years ago and asked me to bring a pudding. I cobbled together some ingredients I had left over from a children’s party (obviously NOT the rum!) and came up with this. It was named Chocolate mess on the night, perhaps because it’s not the prettiest of puddings. What it is though, is a tribute to storecupboard ingredients and the ability to make grown men weep with joy when they eat it!

As it’s so quick to make, you don’t really need to assemble it in advance but it will keep quite happily for a couple of hours if you want to be organised and make it ahead of time.

Place the dark and milk chocolate pieces in a heatproof bowl and melt it in the microwave or over a pan of simmering water. Leave to cool for five minutes.

Warm the custard gently in a saucepan and stir in the melted chocolate and mix well.

Using individual serving bowls crumble a few ammaretti bisuits in the bottom of each bowl. Drizzle with a good dash alcohol. Add a layer of chocolate custard over the top. Add another layer of crushed biscuits (reserving a few for the top), more rum and then the rest of the custard.

Lightly whip the cream to the same consistency as the custard. Using a large metal spoon, gently fold half the crushed chocolate flakes into the cream. Spoon this over the custard.

Sprinkle with the remaining chocolate flakes and the remaining crushed amaretti biscuits.

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