Dark & white chocolate dessert shots
- 2 tbsp caster sugar
- 6 tbsp double cream
- 25g dark chocolate, finely chopped
- 2 tbsp Kahlua (or Baileys)
- 25g white chocolate, finely chopped
- 2 tbsp Cointreau
Put the sugar in a heatproof bowl and add 4 tbsp boiling water. Mix to melt the sugar and set aside.
Heat half the cream in a pan until just boiling, then remove from the heat and stir in the dark chocolate. Stir gently until the chocolate is melted and the sauce smooth and shiny.
Add the Kahlua or Baileys and 2 tbsp of the sugar syrup. Pour into a small bowl.
Make another batch in the same way using the white chocolate and Cointreau. Cool the mixtures, then give them a stir, cover with cling film and chill until ready to serve.
Pour into small glasses and serve with chocolate hearts or bought chocolates.
To make chocolate hearts.
Melt a little dark chocolate in a bowl over hot water (or in the microwave). Line a tray with non-stick baking paper. Put two small spoonfuls of melted chocolate side by side and just touching the paper, then drag a skewer through the middle to make a heart shape. Scatter with chopped cherries or cranberries.
Make white chocolate hearts in the same way, sprinkling with chopped pistachio nuts. Leave to set, then peel off the paper to serve.
Please drink responsibly. For the facts, visit drinkaware.co.uk.