Impossible to resist!


  • coffee essence:
  • 2 tsp instant coffee
  • 225 g single cream
  • 225 g dark chocolate
  • 600 ml double cream
  • 2 egg whites, optional (see note)
  • 2 individual meringues (or meringue nests)
  • 2-3 tbsp amaretto
  • 100 ml hot water
  • 100 g caster sugar
  • 50 ml espresso coffee (optional)


  • Heat the single cream till it is hot, take of heat, add chocolate and mix till chocolate had been infused. Add the amaretto and mix, leave to cool.
  • Whisk the cream until softly whipped and light and fluffy.
  • If using, whisk the egg whites until they form soft peaks.
  • Crush the meringues into small pieces.
  • Add all the ingredients together for the coffee mixture, leave to cool. In a bowl, add the whipped cream and fold in the cool coffee mixture, then add half of the chocolate mixture.
  • Finally, fold in the egg whites if using and the crushed meringues.
  • With half of the chocolate mixture, add 1tblsp into the bottom of each glass.
  • Spoon the fool into glasses and serve straight away.

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