Sultry Liquid Chocolate & Whisky Sugar Cones
A fun yet adult way to end off a dinner party in style.
- Yields: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
2 x 100 g Beyers Sultry Dark slabs, chopped
1 Tbsp cocoa nibs, chopped
1 C (250 ml) fresh cream, warmed slightly (do not boil)
150 ml whisky (adjustable)
To Serve (optional)
Create a bain marie by placing a glass bowl over a pot that is about a quarter filled with water – the water should not touch the bottom of the bowl. Turn the heat to low-medium and add the chocolate to the bowl. Let the chocolate slowly melt, stirring occasionally.
Use a teaspoon to drop a small amount of chocolate inside the tip of the cone to seal it and prevent any leaks. Then, dip the rims of the cones into the chocolate to coat. Sprinkle the rims with cocoa nibs and stand the cones in shot glasses to dry.
Put the chocolate back on the heat, then add the warmed cream to the remaining chocolate and whisk to combine until smooth. Add half of the whisky and whisk to combine, then taste and add more until you reach your desired whisky flavour.
Let the mixture cool to room temperature or just slightly warm if preferred. Pour into the cones, top with gold leaf and serve immediately. Tip: the cones are easiest to manage if served standing in shot glasses.