Chocolate Marmalade with Amaretto

Ingredients

for the marmalade:

Gelatin sheets 12 g

Dark chocolate 300 g

Amaretto liqueur 150 ml

Milk 450 ml

33% cream 100 ml

For the syrup:

Icing sugar 25 g

Water 150 ml

Dark chocolate 50 g

Syrup: Combine the powdered sugar and water in a small, heavy-bottomed saucepan, place over low heat, and stir until the powdered sugar dissolves. Bring to a boil and simmer for 1 minute.

Remove from heat and add the broken chocolate. Stir well. When the chocolate is completely melted, return the saucepan to low heat and heat the syrup until it becomes smooth and shiny.

 Marmalade: Soak the gelatin in cold water. Melt the chocolate in a double boiler with the liqueur, stirring occasionally until smooth.

Bring the milk to a boil and remove from heat. Cool slightly. Pour the warm milk over the chocolate, whisking well with a hand whisk until smooth. Squeeze out the gelatin thoroughly, dry it with a paper towel, and add it to the main mixture. Stir for 1 minute, until the gelatin dissolves.

Pour the mixture into molds (preferably silicone ones) and let cool slightly. Then refrigerate for at least 6 hours, or preferably overnight. Carefully remove the marmalade from the molds (to do this, carefully run a knife along the sides and remove the marmalade).

Pour a little cream and 1-2 tablespoons of chocolate syrup around each marmalade. Serve.

 Bon appetit!