4 squares dark chocolate, chopped (I used Whittakers 50%)
1 shot espresso (or ristretto)
2 scoops vanilla-bean ice cream


1.Put the chocolate in an espresso cup or glass.
2.Pour over hot espresso and leave to sit for 1 minute.
3.Stir to combine, so that the chocolate is melted.
4.Give it a 20 second blast in the microwave if necessary, then pour straight over the ice cream and serve with orange, choc and almond biscotti on the side.

Recipes, food styling & photography Sarah Tuck

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