These chocolate liqueur drinks will disappear faster than a speeding bullet.
Place the cream, Baileys, ouzo, chocolate topping and ice cubes in the jug of a blender and blend until well combined and the ice is crushed.
Pour the ouzo mixture among serving glasses. Top with a dollop of whipped cream and sprinkle with chocolate. Serve immediately.
Lemon & rosemary cakes“These delicate cakes make a gorgeous teatime treat, with rosemary adding a lovely fragrant note. ” unsalted butter , for greasing 75 g plain flour , plus extra for dusting ½ teaspoon baking powder 150 g icing s… Read MoreSpiced flapjacks“This nutty, spiced slice is super quick and easy to whip up – and as it bakes it will fill your kitchen with amazing Christmassy smells. ” 100 g unsalted butter , plus extra for greasing 120 g chestnuts 75 g shelled pis… Read MoreSour cranberry Bakewell“My sweet and sour bakewell tart has a wicked praline filling, and the sour cranberries really make the whole thing sing. ” 100 g blanched hazelnuts 100 g shelled walnuts 250 g cold unsalted butter , cut into cubes 250… Read MorePlum and almond tart“This rustic, nutty plum tart is incredible served warm with a scoop of vanilla ice cream ” 350 g blanched whole almonds 300 g unsalted butter 300 g caster sugar 3 whole free-range eggs 1 handful whole pistachio nuts… Read MoreMint choc teacakes“Fluffy, mint-tinged marshmallowy meringue is piped into peaks over chocolate biscuits, then dipped in dark chocolate ” 110 g butter , softened 100 g caster sugar 1 free-range egg , beaten 1 tsp vanilla extract 150 g… Read More
0 comments:
Post a Comment