Whiskey and Hazelnut Chocolate Pots

This recipe is a rich and decadent adult dessert. Setting aside the chocolate mixture for 30 mins before potting allows the bubbles to settle, giving the chocolate a smooth surface. This is optional of course, if you are on a strict schedule! Tawny Port is strong enough to partner the rich chocolate as a drink match.

75g butter
75g hazelnuts, coarsely chopped
450ml cream
60ml whisky
300g dark chocolate, chopped,
plus extra to garnish
praline wafers

In a medium saucepan melt the butter with the hazelnuts on a low heat and stir until the nuts are lightly golden brown. Pour in the cream and whisky.

Bring to a simmer then remove from the heat and add the chocolate, stirring until the chocolate has melted. Pass through a fine mesh sieve, pressing on the hazelnuts to release their flavour.

Set aside to cool for 30 minutes.

Pour into 6 dessert glasses and chill for at least 2 hours. Garnish with chocolate shavings and praline wafers.

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