© J Sainsbury plc 2020
Chocolate espresso pots
A creamy 10-minute dessert, pepped up with a splash of liqueur
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Ready in 10 minutes
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Cooking time No time at all
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Prep time 10 minutes
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Serves 4
Ingredients
- 6 almond chocolate biscotti
- 4 tbsp freshly made espresso
- 50g dark chocolate, broken into chunks
- 75ml double cream
- 4 tbsp Irish cream liqueur
- 100g mascarpone
Method
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1
Break the biscuits into rough pieces and divide between 4 coffee cups or glasses. Pour over the espresso.
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2
Melt the chocolate in a heatproof bowl set over a pan of simmering water.
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3
In a medium bowl, beat together the double cream, liqueur and mascarpone until smooth and creamy. Pour over the melted chocolate and stir a couple of times until rippled. Spoon over the top of the biscuits and serve.
