Categories: July

Ingredients

• 100g best-quality white chocolate, broken up
• 142ml single cream
• 100ml full-fat milk, plus 2-3 tbsp
• 50g plain chocolate
• 2 tsp cocoa powder, sifted
• 75ml double cream

Directions

1. Put the white chocolate in a heatproof bowl with the single cream and100ml milk. Set over a pan of simmering water. Heat the pan until the chocolate has melted, then stir until smooth. Set aside to cool. Strain into 8 × 50ml shot glasses, leaving a 2cm gap at the top. Chill for 3 hours, or until the surface has set.

2. Just before serving, make the dark chocolate layer. Melt the plain chocolate in a bowl over a pan of simmering water, stirring until smooth. Remove from the heat and stir in the cocoa, until smooth. In a bowl, whisk the double cream, until just thickened. Stir in the milk for a thinner consistency.

3. Carefully spoon the dark chocolate over the white and serve with straws.

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