Quote:
Originally posted by Greedy,Greedy,Greedy
For a really good chocolate, I recommend heating some good bitter chocolate (2 squares) with a bit of butter and about three or four teaspoons of sugar. Add a shot of espresso and a shot or two of light cream. Heat until it begins to thicken (but doesn't turn to fudge; you may need to add more cream to taste here, too) and then add a shot of a smokey single malt scotch just before serving. Serve in a demitasse. Much better than Young's Double Chocolate, and carries a bit of a punch.
(Editted to add potential need to add more cream, which can be very important!)
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Actually I'm not a big chocolate fan generally. For some reason I just found it good (in a quirky way) in a beer selection.
