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Friday 25 January 2013

Sluttishly Boozy: Chocolate Whisky Custard

Burns Night is the perfect excuse to put whisky in everything (I need no such excuse) and whisky and chocolate make for very happy bedfellows indeed. Tonight we'll be tucking into our haggis with a wee dram then eagerly awaiting this boozy dessert. If you haven't got your haggis sorted yet fear not, as Caleigh's got your buying guide covered.

I'm a massive fan of custard, particularly chocolate custard so I'm deliriously happy that it's the focus of our Just Desserts theme, this time round though the best recipe wins a beautiful personalised wooden spoon (it really is rather lovely indeed).

 This recipe is ridiculously easy to make and packs a nice booze punch. I've cheated and used a pot of fresh shop bought custard, try and go for the slightly more expensive ones as they contain vanilla seeds and egg yolk so you get a much richer dessert. This is fabulous poured over some Jamaican ginger cake or chocolate fondant or pour into teacups and chill to make fabulous boozy chocolate pots.

You'll need: (serves 4)

  • 500g pot fresh custard
  • 100g good dark chocolate (about 70% cocoa), finely chopped
  • 50ml whisky (go for a lighter style rather than a peaty one)
  • 2 tablespoons cocoa powder
  • 2 teaspoons cornflour
  • 1 tablespoon milk
  • small pinch sea salt
Make it!

Put the custard, chocolate, whisky and cocoa in a small saucepan. Mix the cornflour with the milk to a paste then add along with the salt. Heat gently whilst stirring constantly. The chocolate will melt and the sauce will slowly thicken. Use straight away or pour into bowls and chill.

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