Canada AM Segment December 18th

It's always so much fun to share my recipes with everyone and the gang at Canada AM are wonderful people! This morning I was lucky enough to cook with Bev and made my Roasted Red Pepper and Prosciutto Pork Roast with roast potatoes and salad. What we ended off the show with was a big hit with Marcie, Bev and Jeff! My Amaretti Chocolate Custard is a wonderful dessert to make for family and friends during the holiday season or any time you want a tasty dessert. Here is the recipe from my new cookbook Per La Famiglia. For more yummy recipes check out Amazon or Chapters online to order your copy for Christmas this year, your birthday or just cuz!

If you missed my segment this morning you can catch it here Canada AM Cooking segment! 

Here is the recipe from Per La Famiglia:

Amaretti Chocolate Custard with Raspberries

I remember my Nonna making chocolate pudding. What a wonder with this box of powder she found at the grocery store that her friends would tell her about. I loved it, and would bother my mother for it often. As I got older my tastes changed and as much as I loved chocolate pudding I wanted a bit more. This recipe is dedicated to those tasty boxes of pudding but adultified (is that a word) to special occasions. This custard is jazzed up with the crunch of amaretti cookies and a hit of fresh fruit. You can make these ahead of time and have some ready for when guests arrive.

8 eggs
1/4 cup (60 mL) unsweetened cocoa powder
3/4 cup (175 mL) granulated sugar
4 cups (1 L) 2% or 3% milk, at room temperature (so not right out of the fridge)
2 tbsp (30 mL) Amaretto liqueur
3/4 cup (175 mL) crushed Amaretti cookies (you can use my recipe from the cookbook)
4 oz (125 g) chopped bittersweet chocolate
1 cup (250 mL) fresh raspberries
1/2 cup (125 mL) toasted sliced almonds

In a large bowl, whisk together eggs, cocoa powder and sugar until combined well. Slowly whisk in milk and liqueur until smooth. Add cookies and whisk until well distributed. 

Pour mixture into ten 3/4 cup (175 mL) or twelve 1/2 cup (125 mL) greased ramekins or custard cups and set in large baking pan. Fill pan with hot water halfway up sides. Bake in 325 F (160 C) oven for about 30 minutes or until firm on top but still slightly jiggly in centre. Let cool.

Meanwhile, melt chocolate in heatproof bowl over hot, not boiling water. Drizzle over each custard and serve sprinkled with raspberries and almonds.

Makes 10 to 12 servings.

Tip: If you don’t want to make your own amaretti, you can buy store bought versions in Italian stores or the cookie aisle of larger grocery stores.


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