Combine the cocoa, caster sugar, cornflour, vanilla  in a small saucepan.

Pour in 3 tablespoons of the milk and whisk until the mixture turns into a sticky, dark brown paste. Slowly add the rest of the milk, whisking enthusiastically as you go to prevent any lumps from forming. Add the espresso shots and stir through.

Place the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon or spatula. Reduce the heat to low, add the chocolate chips and cook, stirring, for 2–3 minutes or until the hot chocolate starts to thicken. Turn off the heat, serve hot.

Preheat your oven to 160°C fan forced, 180 C conventional

Place almond meal in a large bowl, add sugar, vanilla, lemon zest and egg whites and mix with your hands to form a paste.

Shape the paste into balls, roll them in the sugar, then gently push your thumb into the middle of each ball and top with a blanched almond 

Place the cookies in a baking tray lined with baking paper and bake for 18-20 minutes or until the base of the amaretti looks firm and slightly golden.

Cool them on a rack for at least 10 minutes before eating