Chocolate hydrogen bombs

Preparation

Baking Directions:

To make the chocolate hydrogen bombs:Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until creamy.

In a small saucepan, scald the milk (heating it to just under boiling, when small bubbles form around the edge of the saucepan).

Remove from the heat and let cool for 15 minutes.

Place the egg yolk in a separate bowl and whisk until smooth.

Gradually blend the milk into the yolk and beat well.

Set aside.

In a large saucepan, melt the chocolate and honey over low heat, stirring constantly.

When the chocolate is melted, slowly add the yolk-milk mixture and mix until well incorporated.

Add the creamed butter, one-fourth at a time, making sure to blend well before adding more.

Continue to stir the mixture over low heat until the chocolate sauce is smooth.

Remove from the heat and stir in the vanilla.

Set aside to let cool while you prepare the macaroons.

Place 3 or 4 amaretti in each of six martini glasses or small serving dishes.

Drizzle 1/4 teaspoon of the brandy over each cookie.

Allow them to soak for a couple of minutes.

Pour the chocolate sauce over and around the cookies in each dish, allowing the sauce to pool in the bottom.

Cover the glasses with plastic wrap and chill for 8 hours or overnight.

Bring them to room temperature for 30 minutes before serving.

Top with a large dollop of the whipped cream.

To make the Chocolate Hydrogen Bomb Whipped Cream:Place the cream in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until it begins to stiffen, about 90 seconds.

Add the sugar and beat until soft peaks form, about 20 seconds longer.

Sugar Mommas Notes:For amaretti cookies, we suggest the following brands, available at Italian specialty stores or online: Balocco, Bonomi or Lazzaroni.

Modern variation: In lieu of brandy, use your favorite liquor, such as rum, cognac or whiskey, or forget the alcohol altogether.

Old school: You can make a large bowl of chocolate hydrogen bomb "soup" rather than individual servings.

Drizzle 1/4 teaspoon brandy over each amaretti.

Place a layer of amaretti on the bottom of a large glass soufflé dish (1 1/2 quarts) or crystal bowl.

Pour a layer of chocolate sauce over and around these.

Add a second layer of amaretti and repeat.

Continue to add layers and chocolate until all of the amaretti have been used.

Cover tightly with plastic wrap and refrigerate overnight.

Bring to room temperature before serving.

Top with Chocolate Hydrogen Bomb Whipped Cream and serve.