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Glengoyne Chocolate Pot

Now we can’t have a bar with over 120 whiskies without a dessert using a wee dram in one of Carina’sfavourite recipes.

Serves 4


200g dark chocolate (at least 55% cocoa), chopped finely

300ml single cream

1 tablespoon of Glengoyne 10-Year-Old Highland Single Malt Scotch Whisky

Grated zest of ½ unwaxed orange

1 small egg


Warm the cream and whisky and remove from the heat just before you see the heat rising. Donot let it boil. Place the chocolate in a food processor and blitz together, add the warm creamand orange zest then again blend until smooth. Add the egg and mix this in before sieving themixture into a pouring jug to remove the zest of the orange as this can make the dessert tastebitter. Pour into individual ramekins (or cocktail glasses to give your guests an extra treat) andchill in the fridge until set.

Serve with a little extra whisky poured on top and a spoonful of lightly whipped cream. Sláinte!

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