Now we can’t have a bar with over 120 whiskies without a dessert using a wee dram or two! As a chocoholic, this is one of my favourite recipes.<\/p>\n
Makes 4 chocolate pots<\/p>\n
Ingredients<\/span><\/p>\n 200g dark chocolate (at least 55% cocoa), chopped finely Method<\/span><\/p>\n 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, 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.<\/p>\n Serve with a little extra whisky poured on top and a spoonful of lightly whipped cream. Sl\u00e1inte!<\/p>\n","protected":false},"excerpt":{"rendered":" Now we can’t have a bar with over 120 whiskies without a dessert using a wee dram or two! As a chocoholic, this is one of my favourite recipes. Makes 4 chocolate pots Ingredients 200g dark chocolate (at least 55% cocoa), chopped finely 300ml single cream 1 tablespoon of Glengoyne 10-Year-Old Highland Single Malt Scotch […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[17],"tags":[],"restaurant":[],"acf":[],"yoast_head":"\n
\n300ml single cream
\n1 tablespoon of Glengoyne 10-Year-Old Highland Single Malt Scotch Whisky
\nGrated zest of \u00bd unwaxed orange
\n1 small egg<\/p>\n