Chocolate St. Emilion

A sinful chocolate pudding with French liqueur and almond macaroons from Alex Mackay
By Alex Mackay
Chocolate St. Emilion
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: medium


  • 16 small amaretti biscuits
  • 90 ml pineau des charentes
  • 175 g dark chocolate, 70% cocoa, broken into squares
  • 5 large eggs, separated
  • 75 g caster sugar
  • 300 ml whipping cream
  • 1 vanilla pod, seeds only

To garnish

  • cocoa powder
  • chocolate curls
  • 4 sprigs mint
  • icing sugar, for dusting


1. Dip 12 of the macaroons in the Pineau des Charentes and put them in the bottom of four large martini glasses. Spoon any remaining liqueur into the glasses.

2. Melt the chocolate in a large bowl over a pan of simmering water, remove from the heat and leave to cool a little.

3. Whisk the egg whites to firm peaks in a large clean bowl, add the caster sugar slowly and continue whisking until firm and glossy. Gently fold in the egg yolks.

4. Briskly fold one third of this mixture into the chocolate, then fold in the remaining two thirds gently. Spoon the chocolate mixture over the top of the Macaroons, leaving enough space in each glass for a layer of cream. Cover and chill for at least three hours.

5. Whip the cream with the vanilla seeds and icing sugar until firm. Spread the whipped cream over the set chocolate mixture, smoothing the surface, there should be about 4 tablespoons left.

6. Dust with cocoa powder and put the remaining Macaroons on top followed by a spoonful of cream, the chocolate curls and a sprig of mint. Dust with icing sugar and serve.

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