Ingredients
For the fondants
butter, to grease
55g/2oz amaretti biscuits, crumbled
55g/2 oz dark chocolate
2 free-range eggs, separated
1 tbsp cornflour
For the chilli brittle
85g/3oz caster sugar
water,to cover
¼ red chilli, deseeded, finely chopped
For the chocolate sauce
1 tbsp caster sugar
3 tbsp hot water
55g/2oz dark chocolate, melted

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the fondants, grease two dariole moulds with butter and place onto a baking tray.
3. Place the amaretti biscuits, chocolate, egg yolks and cornflour into a bowl and mix together throughly.
4. In a clean bowl, whisk the egg whites, until stiff peaks form when you remove the whisk. Add the egg whites to the chocolate mixture and carefully fold together.
5. Spoon the mixture into the dariole moulds and place into the oven and bake for 8-10 minutes.
6. Meanwhile, for the chilli brittle, place the sugar into a saucepan and add just enough water to cover. Place the saucepan over a high heat and cook until the sugar dissolves and becomes a golden caramel colour. Remove from the heat and add the chilli.
7. Pour the chilli mixture onto an oiled baking sheet and leave to cool. Once set, cut out a round with a 10cm/4in pastry cutter.
8. For the sauce, place the sugar, hot water and melted chocolate into a bowl and mix together well, until a smooth, glossy sauce forms.
9. To serve, remove the fondants from the oven and carefully turn out onto a serving plate. Pour over the chocolate sauce and place the chilli brittle alongside.