Carina Contini of Cannonball House gives us this scrumptious recipe for Glengoyne chocolate pot garnished with dried orange

  • 40
  • 4
  • Easy
Now we can’t have a brand new bar with 150 whiskies on offer without featuring one of my favourite dessert recipes, which features a wee dram.

Ingredients

  • 200g dark chocolate (at least 55 per cent cocoa), chopped finely
  • 300ml single cream
  • 1 tbsp Glengoyne 10-year-old Highland single malt Scotch whisky
  • grated zest of ½ unwaxed orange
  • 1 small egg

Method

Glengoyne chocolate pot

1 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 blend again until smooth.

2 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.

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

Glengoyne chocolate pot

 

 

About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.