Mocha creams with amaretti crunch

Coffee and chocolate have always been the perfect pairing and work together beautifully in this easy, no-cook pudding.

Ingreadient

• 150g Bauli Amaretti, finely crushed
• 75g butter, melted
• 100g dark chocolate 70% cocoa, finely chopped
• 80ml freshly brewed coffee or strong coffee made with instant powder
• ½ x 250g tub Essential Italian Mascarpone
• 150ml tub Essential Double Cream
• 3 tbsp icing sugar
• 2 tsp cocoa powder, for dusting

Step by step

1. Stir together the amaretti crumbs and melted butter, then divide between 4 x 200ml ramekins or martini-style glasses. Using the back of a teaspoon, firmly press the mixture into the base and up the sides the containers. Transfer to the fridge to set.
2. Meanwhile, place the chocolate in a mug or small heatproof bowl and pour over the hot coffee. Stir until melted, then set aside to cool. If the chocolate doesn’t melt completely in the heat of the coffee, microwave on high for 20 seconds.
3. Whisk the mascarpone, double cream and icing sugar together until thick enough to hold its shape, then gently fold in the cooled chocolate mixture.
4. Divide evenly between the ramekins or glasses, chill for at least 1 hour, then remove from the fridge, dust lightly with cocoa and serve immediately.