Wednesday, 3 March 2010

Hot Choc Shot

Sometimes pictures are better than words and this is one of those times: just looking at these warm and boozy chocolate shots seems to play havoc with the salivary glands. Inspired by a revelatory hot chocolate experience last month, this little creation is not necessarily recommended for those on strict diets. For everyone else, it's best made in batches, so multiply the ingredients accordingly.

Hot Choc Shot

15ml (0.5oz) crème de cacao blanc
1.5 squares dark chocolate
15ml (0.5oz) cream
1/4 teaspoon icing sugar
Whipped cream topping

Add chocolate, cream and icing sugar to a pan on the hob and stir until mixed and melted. Add crème de cacao and stir again. Pour into a shot glass and top with fresh whipped cream.

This was my first attempt at using crème de cacao, a clear, dryish cocoa liqueur (25% vol), and it worked out nicely, making the drink boozy and extra chocolatey without overdoing the richness. Originally I tried vodka instead but it overpowered the chocolate somewhat, and we can't be having that. The fresh cream was whipped with my NO2-charged cream whipper, which is fast becoming useful as well as fun to play with. I would have described the Hot Choc Shot as a great after-dinner drink - but I can't imagine turning one down at any time of day.

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