Chocolate mess

A devastating dessert from Lotte Duncan - layers of chocolate custard, rum-soaked crunchy almond biscuits and chocolate flake cream
By Lotte Duncan
Chocolate mess
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 200 g dark chocolate, broken in pieces
  • 200 g milk chocolate, broken in pieces
  • 850 g tinned Ambrosia custard
  • 250-300g ratafias, Nice or amaretti biscuits
  • dark rum, to taste
  • 300 ml double cream
  • 2 bars milk chocolate, flake crushed


1. Melt the plain and milk chocolate in the microwave or in a heatproof bowl set over a pan of boiling water.

2. Tip the custard into a mixing bowl. Stir in the melted chocolate, mixing well.

3. Place half the crushed biscuits in the bottom of a serving dish. Drizzle with rum to taste. Pour half the chocolate custard over the top. Add another layer of crushed biscuits (reserving a few as a topping), more rum and then the rest of the custard.

4. Whip the cream to the same consistency as the custard. Using a large metal spoon, gently fold the crushed flake bars into the cream. Spoon over the custard.

5. Sprinkle with the remaining crushed biscuits. Serve at once.

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