• 300g dark chocolate (70%)
• 1 cup (250ml) cream
• ¼ cup (60ml) whiskey, liqueur or strong coffee
• Pinch salt
- Melt chocolate over a double boiler, stirring occasionally.
- Add cream and booze, and stir until smooth and shiny.
- Decant into 6 espresso cups/ramekins or liqueur glasses.
- Sprinkle with sea salt, and refrigerate for 1 hour to firm up.