This wickedly rich dessert teams dark chocolate with bittersweet butterscotch and a dash of whisky. If you can’t find chocolate with a high cocoa content, add a tablespoon or two of powdered cocoa to the ganache.






Skill level

Average: 4.5 (1 vote)


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

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.


To make butterscotch, place 150 ml 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 150 ml 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.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.