- 200ml cream
- 40ml honey
- A shot of Irish Whiskey (we recommend Teelings)
- 220g dark chocolate
- 50g soft butter
- Cocoa powder (to dust)
Place the cream, honey and shot of whiskey in a pot and bring to the boil. Take off the heat and add the dark chocolate. Let this mixture cool to room temperature (approximately 15-20mins). Place this mixture in a blender with the butter and blend until smooth. Let the mixture cool for a second time, again to room temperature. Using a spoon form small balls of the mixture and roll in cocoa powder to finish. Keep cooled until ready to serve.
You may also like
Realt Na Mara Oysters With Burren Smoked Irish Salmon PuréeThis delicious recipe is from Burren Smokehouse a highly acclaimed, award-winning traditional smokehouse located in the Clare village of Lisdoonvarna, close to the Cliffs of Moher.
Spinach & Irish Greek Style Cheese RollsThis delicious recipe if from McCormack Family Farm, a Father and Sons team with a taste for excellence and passion for produce has excelled in creating a range of products that is both innovative and commercial in nature.
Raspberry FoolIrish Raspberry Fool is one of the simplest desserts, made with just 3 ingredients. All you need to do to enjoy this mouthwatering dessert from Ballymaloe Cookery School is to swirl pureed raspberries togheter with fresh whipped cream.