A chocolate quick fix that doubles as the perfect after-dinner drink or dessert.
- 100g dark bittersweet chocolate (80% cocoa)
- ½ cup Kahlua
- 300 ml cream
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.
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.
• Substitute the Kahlua for your favourite liqueur.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.