Carina Contini recipe: Glengoyne chocolate pot

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

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

Serves: 4 Difficulty: Easy Time to cook: 40 mins

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!