Welsh whisky chocolate pot recipe

Ingredients

• 250 ml double cream
• 300 g chocolate
• 4 capfuls Penderyn whisky
• knob of butter
• 100 g butter
• 50 g caster sugar
• 150 g plain flour

Method

1. Warm the cream gently without boiling. Add the chocolate and whisky and stir until smooth, then mix in the small knob of butter.
2. Divide between pots and refrigerate until set.
3. For the shortbread, heat the oven to 200°C (gas 6), beat 100g butter with the sugar, then mix in the flour to make a firm dough.
4. Roll, cut into 6cm rounds and bake on a lined tray for about 10 minutes until golden. Cool on a rack and serve with the chocolate pots.