Dark Chocolate Amarone Cremoso

300 grams dark chocolate (70% cacao) (10.5 oz)
100 Milliliters whole milk (3.5 oz)
1.5 TBS kayro syrup
5 oz butter
1 egg
150 grams amaretti biscuits (6 oz pkge)
40 grams meringue (about a 2 egg white + 2/3 c superfine sugar whipped and baked)
70 grams dried cherries
37 grams caramel pieces

1.Warm milk, syrup, pinch salt, and butter into a saucepan, add the chocolate and melt, stirring until combined.
2. Do not allow boiling. Remove from heat and stir in beaten egg.
3. Leave to cool, then gently stir in the amaretti biscuits, cracked meringue, dried cherries, and caramel bits.
4. Pour into a terrine lined with plastic wrap.
5. Chill for at least 4 hours before slicing.

This is a simple make ahead dessert but you have to buy the ingredients in advance and the amaretti and chocolate can be costly.  I put it in my pate mold which is smaller than a loaf pan so you may need to double for a larger pan.  I got this recipe from the Viking Star chef.