• Chocolate kahlua shots (Petrina Tinslay)Source: Petrina Tinslay

A chocolate quick fix that doubles as the perfect after-dinner drink or dessert.

Makes
6

Preparation

5min

Cooking

15min

Skill level

Easy
By
Average: 4 (4 votes)
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Ingredients

  • 100g dark bittersweet chocolate (80% cocoa)
  • ½ cup Kahlua
  • 300 ml cream

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cut the chocolate across the block into thick shards and divide evenly between 6 heatproof shot glasses. Pour 1 tablespoon of Kahlua into each glass. Place cream in a small saucepan and heat on low until simmering.

Pour approximately 2 tablespoons of hot cream into each glass and serve immediately with a small spoon.

 

Note
• Substitute the Kahlua for your favourite liqueur.

 

Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.