Devilishly Delicious Deserts: Chocolate Amaretto Pots

Following on from my previous post on these deserts, here's my recipe for chocolate amaretto pots.

Chocolate Amaretto pots
(serves 8-10)
     500ml Devilishly Delicious Pot au Chocolat
     50ml Amaretto liqueur
Pour the chocolate pot pack into a pan and bring to the boil, ensuring to stir regularly. Fold in the Amaretto and pour the mix into your chosen desert pot. Chill for 1-2 hours, or even overnight.

   I made these chocolate pots two ways; in espresso mugs decorated with curls of chocolate and some fresh mint, and in jam jars with a sprinkling of Amaretti biscuits on top and a drizzle of Devilishly Delicious sour cherry coulis.

   I enjoyed thinking of different ideas as to how to best use and present these deserts. The Amaretto is entirely optional, but next time I was thinking of upping the amount used to serve them in the espresso mugs as chocolate shots.

   My previous post explains more about these deserts but you can find them online, in Waitrose and Lakeland and they have a range of different deserts to suit any desert lover.

   I still have Panna Cotta and Créme Brûlée to use...best get planning some ideas as to how I'm going to make them even fancier!