Amaretto Chocolate Pudding
For the custard: Bring milk and vanilla sugar to a boil and remove from heat. Finely chop the chocolate and stir into the milk mixture to melt. Stir the egg yolks with sugar until thoroughly combined, and then mix into the chocolate mixture. Return to the stove and heat until the mixture is thickened. Beat the egg whites until stiff peaks and fold into the hot custard.
Once the custard mix is cooled, beat cream until stiff peaks and fold into the custard. Grease 4 small dessert molds with oil. For the amaretto caramel: In a saucepan on the stove, melt sugar and caramelize until it is light brown. Deglaze with 2-3 tablespoons of amaretto and divide between the dessert molds. Pour the pudding over top of the caramel and place in the refrigerator until chilled and set.
For finishing: Crumble the amaretti and drizzle with amaretto so that they moist. Place on top of the individual puddings and press into an even layer. Refrigerate the molds for at least 2-3 hours until completely set. To serve, place the molds in hot water for a short time. Loosen the puddings by running a knife around the edges, and gently invert onto plates.