Strictly for grown ups, this chocolate Eton Mess hides a little tipple.
- Preparation Time10 mins
- Cooking Time5 mins
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.
Lotte's Chocolate Mess
Other recipes with chocolate
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Cemetery Slime Punch
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Slow-Cooker Peppermint Hot Chocolate
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Other recipes with rum
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Slow Cooker Pineapple Upside-Down Cake
Slow Cooker Banana Cake
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Gingerbread Souffle with Eggnog Custard
Ginger snap cocktail
Blended cherry mojitos
Hot Buttered Rum
Homemade Hot Chocolate 3 Ways
Jerk chicken and pineapple kebabs
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Mojito chicken and roasted asparagus with almonds
Wild wahoo gourmet sandwiches with rum pear spinach salad
Gingersnap mango-lassi cheesecake minis
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