Little chocolate and whisky pots with treacle butterscotch recipe

Created by Matthew Evans

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Cuisine: Modern Australian
Serves 8

Dip through the intense chocolate for the bittersweet butterscotch underneath. If you can’t find chocolate with a high cocoa content, you can always add a tablespoon or two of powdered cocoa to the ganache.

Ingredients

300ml pouring cream
1½ tbsp treacle
40g butter
170g dark chocolate (70% cocoa solids), grated or broken into small pieces
2–3 tbsp whisky, to taste

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Preparation

To make butterscotch, place 150ml cream in a small frying pan over medium heat and bring just to the boil. Reduce heat to low and simmer for a further 10 minutes or until reduced by half, taking care mixture doesn’t boil over. Stir in the treacle and butter, and simmer for a further 4 minutes. Carefully spoon into 8 espresso cups and set aside.

To make whisky ganache, place remaining 150ml cream in a small saucepan over medium heat and bring just to the boil. Working quickly, stir in chocolate, then remove from heat and stir until smooth. Cool slightly, then stir in whisky to taste. Spoon into the espresso cups, season with sea salt and leave at room temperature for 1 hour or until set.

Serve with tea or coffee.

Photography by Alan Benson. Styling by Charlotte Bell.

If you enjoyed this Little chocolate and whisky pots with treacle butterscotch recipe then browse more Modern Australian recipes, dessert recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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