Chocolate foam

Serves: 6

¾ cup (100g) cocoa
50g butter, softened
1 cup dulce de leche ( creamy caramel)
½ cup walnuts, chopped
1 tablespoon cognac (French brandy)
3 egg yolks
3 egg whites
3 tablespoons sugar
100g amaretti ( almond cookies), crushed

Place sugar, dulce de leche and butter in a saucepan and cook over a low heat, stirring constantly with wooden spoon until well blended.

Remove from heat and allow to cool.
Fold in walnuts, cognac and slightly beaten egg yolks.

Beat egg whites and sugar until stiff peaks form and fold gently into mixture.
Spoon into individual serving glasses or bowls and sprinkle with crushed amaretti.