Method :
-
Place the chocolate in a small pan
with the coffee and whisky, heat gently until the chocolate has
melted.
-
Add the sugar and stir until
dissolved, remove the pan from the heat.
-
Immediately beat in the egg yolks
until thickened.
-
Pour through a fine sieve into 8 small
espresso cups or ramekins.
-
Cool and chill for 4 hours or
overnight, until set.
-
Whip the cream until it just holds its
shape and spoon a little on to each chocolate pot.
-
Sprinkle with nutmeg, pour a small
amount of boiling water into a roasting dish to a depth of about
1cm.
-
Sit the chocolate pots in the boiling
water for 1 minute, remove and ready to serve.
Serves 7
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