Chocolate Amaretti Slice is a rich and indulgent no-bake dessert that is perfect for special occasions. It’s so easy to make and can be served as it is or with single cream or ice cream for a really special treat.
Why make Chocolate Amaretti Slice?
I love all things almond and adore those little Amaretti biscuits that are crisp on the outside and a little chewy as you eat them. However, this decadent slice combines all the deliciousness of Amaretti with chocolate, cream, and almond liqueur.
Make this recipe as a show-stopping dessert. Or serve think slices with tea or coffee as a delicious tea time treat.
What ingredients do I need?
The ingredients for Chocolate Amaretti Slice are widely available. You will need:
- Amaretti Biscuits
- Dark Chocolate
- Double (heavy) cream
- Almond Liqueur (Di Saronno) see alternatives below
- Butter
- Sugar
What are Amaretti?
Amaretti are Italian Almond biscuits. They are made with either ground almonds or almond paste, sugar and egg whites. Amaretti are traditionally served with dessert wines, liqueur or coffee.
What kind of chocolate should I use?
I use dark chocolate with at least 60% Cocoa Solids, preferably 70%. Remember that the chocolate will be combined with cream so a high percentage of cocoa solids provides a good chocolate taste.
What kind of butter should I use for Chocolate Amaretti Slice?
You can use either salted or unsalted butter. If you use salted butter then omit the additional salt from the recipe.
What can I substitute for the almond liqueur?
I use the almond liqueur in the recipe as it complements the almond biscuits. However, if you don’t have any almond liqueur you can use other liqueurs. Orange flavoured liqueurs work well with almonds, as do cherry or plum flavours.
Alcohol-free
Use orange juice to soak the amaretti as a substitute for the liqueur. If you want a stronger almond flavour then add a couple of drops of almond extract to the juice.
What equipment do I need to make Chocoalte Amaretti Slice ?
The equipment you need for this recipe is standard baking equipment. Here’s what you will need:
- Loaf tin (pan)
- Measuring spoons
- Weighing scales
- Small saucepan
- Medium bowl
- Spoon
- Electric mixer OR bowl and wooden spoon
I use an electric hand mixer to beat together the butter and sugar because it is the quickest and easiest way to do this. However, if you don’t have an electric mixer, then make sure your butter is nice and soft. Then beat it with the sugar with a wooden spoon.
How do I store Chocolate Amaretti Slice?
Store the Slice in the fridge for up to a week. Cut slices when the Amaretti Slice is well chilled and serve within 20 minutes or so of removing from the fridge. Less time if it is a warm day.
How many people will it serve?
I generally aim to get 10 portions from each loaf of Chocolate Amaretti Slice. However, it depends on how thinly you slice the loaf. The chocolate mixture holds the biscuit crumb together, but if you cut it too thin it may crumble. I aim for about 1- 1.5 cm thick slices.
Can I freeze Chocolate Amaretti Slice?
I don’t recommend freezing Chocolate Amaretti Slice because the amaretti cookies will become soft when the loaf thaws.
Vegetarian and Vegan
This recipe is suitable for a vegetarian diet. It contains no meat products. This recipe is not suitable for a vegan or dairy-free diet as It does contain butter and cream. I have not tested the recipe using dairy substitutes.f
Gluten-Free
Use gluten-free amaretti and this recipe should be suitable for a GF diet. Always check the labels on any ingredients that you use to ensure there are no risks.
How do I serve Chocolate Amaretti Slice?
This is a totally indulgent and rich slice that it needs to be served in small portions. It’s delicious to eat with tea or coffee. However, I think it comes into its own if you serve it as a dessert with pouring cream or vanilla ice cream. If you have any crumbly bits at the end, then sprinkle them over ice cream as a tasty topping.
More Chocolate Desserts from Farmersgirl Kitchen
Chocolate Cherry Brownie Cake is a rich fudgy chocolate cake topped with a sweet cherry compote and decorated with fresh cherries. It is a luscious dessert and a special treat, serve with cream or ice cream.
Chocolate Orange Scottish Shortbread‘ is a festive twist on the classic Scottish shortbread I’ve been making for a very long time.
Mini Egg Ice Cream Cakes are little individual desserts that combine chocolate and vanilla ice cream with a layer of crushed candy-covered mini eggs.
PIN FOR LATER
Chocolate Amaretti Slice
Equipment
- 500g loaf pan
- Measuring spoons
- weighing scales
- small saucepan
- medium bowl
- spoon
- Electric mixer (optional)
Ingredients
- 175 g (1.4 cups) Amaretti biscuits
- 3 tablespoons (3 tablespoons) Almond liqueur or orange juice
- 275 g (1.6 cups) plain dark chocolate broken into pieces
- 300 ml (1.3 cups) double cream
- 75 g (0.4 cups) unsalted butter softened
- 50 g (0.25 cups) caster sugar
Instructions
- Line a 500g loaf tin with clingfilm.
- 175 g Amaretti biscuits, 3 tablespoons Almond liqueurCrush the biscuits into small pieces. Put them in a bowl and pour over the liqueur.
- 275 g plain dark chocolateBreak up the chocolate and put it into a medium-sized bowl.
- 300 ml double creamHeat the 150 ml of the cream in a small saucepan, then pour over the chocolate.
- 75 g unsalted butter, 50 g caster sugarCream together the butter and sugar until pale and fluffy. Stir in the chocolate and cream mixture, then add the remaining 150 ml cream.
- Spoon about one third of the chocolate mixture into the tin.
- Mix the biscuits with the remaining chocolate mixture and press this down into the tin.
- Chill the chocolate cake overnight until set.
- Invert on to a plate and peel off the film.
- If liked decorate with a drizzle of melted chocolate piped across the top.
- Slice and serve.
Caroline says
Oooh, looks good. I'm liking the idea of ginger biscuits instead. Could add some chopped crystallised stem ginger too – yum!
Janice says
Thanks Caroline, yes crystalised ginger would work well with the gingersnaps. I haven't forgotten the award, just been mega busy this weekend.
Lauralovescakes says
This looks fab…very decadent! Mary Berry always uses Bourneville in her cooking but I think it's only 39% cocoa so I know a lot of people think it's not chocolatey enough!! Your slice looks great!:-)
Dom at Belleau Kitchen says
oh my goodness what a stunner of a cake… so thick and rich with chocolate… I'd probably take a huge slice and then regret it… and then go i for another huge slice!… I love these cookbooks by brands like Cadbury's as they often tend to be interesting recipes that you don't see very often and it makes a nice change… thank you soooooo much for entering and helping me celebrate my second blogaversary xx (its up on the blog now too)
GG says
That looks SOO Bad for me but I want it all. GG
bangermashchat says
I love amaretti and amaretto – so gotta make this!
Susan Lindquist says
Yes, please! I would take more than ONE slice of this little treat!
Allison says
So rich and decadent. Yum
Baking Addict says
Ooh I have 4 of the same books (don't ask me how many I have in total!) Seeing this I want the Cadbury book as well! Great job 🙂
Janice says
Laura – I use Ryelands plain chocolate from Tesco it's 50%
Dom – I'll have to save you from yourself by eating it myself 😉
Thanks for all the lovely comments.
Phil in the Kitchen says
I'm sure you're right about needing to serve very small slices but it'd be hard to restrain myself.
Sarah, Maison Cupcake says
I have my grandmother's copy of this cadbury book somewhere and must hunt it out. I love the look of this cake!
Michelle says
I bought amaretti biscuits with the intention of making ice cream. I saw this recipe this morning and well, we won't be having ice cream now! I had no orange juice so I used brandy. It looks and smells incredible. I'm just keeping my fingers crossed about the brandy. It should be ok, shouldn't it?
Janice says
Michelle – oh my goodness, yes! I would think it would be great, in fact any kind of spirit would probably work – or is that just me 😉
Let me know how it is once you've tried it.
Anonymous says
Couldn't wait – just tried it. Ooooh, so glad I dragged my feet over making the ice cream. My thyroid abandoned me years ago and I should really watch what I eat. This cake, biscuit, brandy, chocolate thingy is going to make me so fat! Gosh. Are you sure it's even legal?! 😀
laura@howtocookgoodfood says
Oh wow this would be perfect for WeShouldCocoa this month. Amaretti, almonds, Amaretto.You must have read my mind!
Jason Wain says
Just looking at the title and the photo had me salivating! Must put this on the to-do list…
Valentina says
I’m in love with this recipe. Sounds so rich and decadent, and chocolate +amaretti is brilliant!
Janice Pattie says
Thank you Valentina, it’s very rich but so delicious.
Joy Murray says
Tastes nice, but I mistakenly thought it was a biscuit which it certainly is not; the end result was more akin to a grainy chocolate mousse. I even halved the obscene amount of dark chocolate, thinking it surely must be a typo, yet it was still too rich. I suppose I could serve it with ice cream, but the recipe produces a huge amount.
Janice Pattie says
Hi Joy, in the introduction to the recipe, I do make clear that this is a no bake dessert rather than a biscuit. It is an indulgent dessert for special occasions which is rich however it does serve 10 people. I don’t recognise the description of a ‘grainy chocolate mousse’ and I wonder if the chocolate was overheated and seized.