Whisky Chocolate Pots (2)

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.

Whisky Chocolate Pots (2)
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Whisky Chocolate Pots (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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).
  2. 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.
  3. Divide the mixture between two ramekins, and chill for at least 2 hours, until set. Top with orange zest.
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