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Microwave Chocolate and Whisky Syllabub Shells
Microwave Chocolate and Whisky Syllabub Shells is a modern British recipe for a classic dessert of a sweetened whipped cream, lemon and whisky syllabub served in chocolate cases. The full recipe is presented here and I hope you enjoy this classic British version of: Microwave Chocolate and Whisky Syllabub Shells.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Wild FoodDessert RecipesBritish Recipes
Microwave Chocolate and Whisky Syllabub Shells: A British recipe for a dessert of a sweetened whipped cream, lemon and whisky syllabub served in chocolate cases.
Ingredients:
150g plain chocolate
1 lemon
6 tbsp whisky
75g caster sugar
300ml double cream
25g walnuts, finely chopped
chocolate leaves, to garnish
thinly-pared strips of lemon zest, to garnish
Method:
Chop the chocolate, place in a small microwave-safe bowl then transfer to your microwave (1200W) and cook on FULL power for about 2 minutes, or until just melted.
Take six paper muffin cases and coat the inside of them with the chocolate. Allow to cool slightly, then invert them so that the edges stay thicker than the base. Transfer to your refrigerator and chill until set.
When the chocolate is completely set carefully peel off the paper cases.
Finely grate the lemon zest into a deep bowl. Add the whisky and sugar then set aside to macerate for 15 minutes. In the meantime, whip the cream until it stand in stiff peaks, then gradually beat in the whisky mixture, beating after each addition to keep the cream stiff.
Carefully fold in the chopped walnuts then spoon or pipe the resultant syllabub into the prepared chocolate shells.
Chill well in the refrigerator before serving. Garnish with chocolate leaves and lemon zest before bringing to the table.
