Glengoyne Chocolate Pot
7 October 2016
Now we can’t have a bar with over 120 whiskies without a dessert using a wee dram in one of Carina’s favourite recipes.
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. Do not let it boil. Place the chocolate in a food processor and blitz together, add the warm cream and orange zest then again blend until smooth. Add the egg and mix this in before sieving the mixture into a pouring jug to remove the zest of the orange as this can make the dessert taste bitter. Pour into individual ramekins (or cocktail glasses to give your guests an extra treat) and chill in the fridge until set.
Serve with a little extra whisky poured on top and a spoonful of lightly whipped cream. Sláinte!