- 200 g amaretti biscuits
- 70 g butter
- 450 g dark chocolate (callets or broken pieces)
- 100 g almond liqueur, e.g. Amaretto Disarrono
- 380 g condensed milk (1 x 397g tin)
- 300 g double cream
Chocolate Amaretti Torte – Neil Cooper, The Foxham Inn
Chocolate Amaretti Torte – Neil Cooper, The Foxham Inn
This dessert is delicious and rich and wonderfully simple to make with your Thermomix. Many thanks for the recipe to Neil Cooper, Chef Owner of The Foxham Inn in Foxham, Wiltshire, who uses his Thermomix non-stop! Serve with fruit coulis and cream. Beautifully smooth and very rich, so serves at least 12 (Janie’s note: "I served 20 the last time I made it!") You’ll get lots of compliments when you serve this torte!
Ingredients
Method
1. Melt and blitz the Amaretti Biscuits and butter 90 seconds/100°C/Speed 4. Line a 22cm loose bottomed cake tin with greaseproof paper and press the biscuit mix into the base. Place in the fridge to chill.
2. In a clean TM bowl, melt and mix chocolate, liqueur and condensed milk 4 minutes/50°C/Speed 2.
3. Scrape down the sides of the TM bowl and heat again 1 minute/50°C/Speed 2.
4. Use the built-in weighing scales to weigh in the double cream. Mix at Speed 4 until the cream has been incorporated. Pour onto the biscuit base and chill in the fridge at least 3 hours or overnight.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
