Ingredients
| 4 squares dark chocolate, chopped (I used Whittakers 50%) | |
| 1 shot espresso (or ristretto) | |
| 2 scoops vanilla-bean ice cream |
Instructions
| 1. | Put the chocolate in an espresso cup or glass. |
| 2. | Pour over hot espresso and leave to sit for 1 minute. |
| 3. | Stir to combine, so that the chocolate is melted. |
| 4. | Give it a 20 second blast in the microwave if necessary, then pour straight over the ice cream and serve with orange, choc and almond biscotti on the side. |
Recipes, food styling & photography Sarah Tuck
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