Last Updated on December 7, 2018
Personalised Treats for Father’s Day – and a Sinful Chocolate and Whisky Dessert
Guest Feature by Sarah James:
My father is a young at heart 86 year old, who happens to enjoy a good single malt. Alexander and James do more than just stock some very nice drinks, they also offer an engraving service to make a gift even more special.
I think that the smile on my father’s face says it all here! a bottle of Talisker whisky from Alexander and James would definitely have been on his Father’s Day Gift bucket list.
The challenge was to bake/make a dessert based on a cocktail, using whisky as the inspiration. So I created a Rusty Nail on a Plate. This was a Scottish themed desert using whisky and Drambuie. It’s based on Delia Smith’s Truffle Torte in her Christmas book, which uses rum and Amaretti biscuits, and which is a staple of my mother’s party food repertoire.
- 5 tablespoons liquid glucose
- 2 tablespoons whisky
- 3 tablespoons Drambuie
- 450 g dark chocolate at least 70% cocoa
- 570 ml double cream
- 80 g Scottish Shortbread
- Cocoa powder to dust when ready to serve and a few Scottish raspberries if desired.
Crush the shortbread biscuits (I find putting them in a bag and whacking with a rolling pin works well), and then
Sprinkle the crushed biscuits onto the base of the tin. Meanwhile bring a saucepan of water to simmer.
Break the chocolate into pieces and put them in a heat proof bowl with the liquid glucose, whisky and Drambuie
Fit over the pan of simmering water, wait until melted and stir.
Take off the heat and leave until just warm.
In a large bowl, beat the cream until slightly thickened
Fold half into the chocolate mix
Fold that mixture into the rest of the cream until smoothly blended.
Spoon into prepared tin and tap to even out the mixture
Chill in fridge (preferably overnight). This can be frozen at this stage if you wish.
To serve, run a palate knife around the edge to loosen the Rusty Nail, and turn out onto a serving plate so that the shortbread is now on the top.
Dust with sifted cocoa powder and decorate with raspberries