A small but perfectly formed dessert from Felicity Cloake. You can replace the whisky with dark rum, amaretto or any other drink that goes well with chocolate.
Ingredients
- 140 ml double cream
- 60 g dark chocolate
- a pinch salt
- 3 tbsp whisky
- zest of 1 orange
Servings:
Instructions
- Pour the cream into a small pan and heat gently. Meanwhile, break the chocolate into pieces (whacking it, still tightly wrapped, against the kitchen counter generally does the trick).
- When the cream begins to simmer, remove it from the heat, add the chocolate, and stir until melted. When the mixture is smooth, stir in a pinch of salt and the whisky.
- Divide the mixture between two ramekins, and chill for at least 2 hours, until set. Top with orange zest.
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