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Single serving of easy chocolate amaretti trifle

Easy Single Serving Chocolate Amaretti Trifle

A no-bake, single serving dessert that will delight your family and guests. A boozy crust, with a chocolate center and a creamy top - it doesn't get any better than that!
Servings 4


  • 6 ounces almond macaroon cookies e.g. Amaretti di Saronna
  • 2 ounces high quality brandy
  • 2 ounces unsalted butter at room temperature
  • 2 ounces raw (turnbinado) sugar slightly under 1/2 cup
  • 3 1/2 ounces of milk warmed to be quite hot, but not boiling
  • 1/4 teaspoon fine sea salt
  • 12 teaspoon vanilla
  • 1/2 tablespoon espresso or 1/4 teaspoon espresso powder (the powder is a baking ingredient, not instant coffee)
  • 4 ounces dark chocolate roughly chopped, at least bittersweet but preferably 70% or more cocoa solids
  • 1/2 teaspoon mayonnaise
  • 3/4 - 1 cup whipped cream or crème fraîche


  1. Crush most of the cookies into large crumbs in a bowl and sprinkle them with almost all of the brandy, reserving just a bit of the cookies and brandy for topping. Let the brandy soak in for a few minutes, then divide the brandy-soaked crumbs into the ramekins or glasses. Press them down with the back of a spoon.
  2. Whisk or beat the butter and sugar together until they are well combined and the butter lightens in color. Raw sugar is coarse, so the granules will not disappear.
  3. Add the salt, vanilla, espresso coffee (liquid or powder), and chocolate to the hot milk. Let those ingredients stand for a minute or two, then stir or whisk to combine them into a thick, chocolaty mixture.
  4. Add the mayonnaise to the butter and sugar and slowly pour the chocolate mixture into the butter/sugar/mayonnaise. Stir and divide this mixture among the 4 ramekins or glasses.
  5. Cover each ramekin or glass with a tightly stretched film of plastic wrap and refrigerate for at least several hours.
  6. When ready to serve, soak the remaining cookie crumbs in the remaining brandy, top each ramkein or glass with whipping cream or crème fraîche and sprinkle on the cookie crumbs.

Recipe Notes

Crème fraîche is French cream that is thicker, richer and less sour than sour cream.
For the top layer, whipping cream can be dabbed, spread, or piped in a fancy design on top. Crème fraîche is a bit less thick, so you can almost drizzle it in a design.