• 6 almond chocolate biscotti
  • 4 tbsp freshly made espresso
  • 50 g Green & Black's Maya Gold chocolate, broken into chunks
  • 75 ml double cream
  • 4 tbsp Taste the Difference Irish cream liqueur
  • 100 g mascarpone


  1. 1

    Break the biscuits into rough pieces and divide between 4 x 125ml coffee cups or glasses. Pour over the espresso.

  2. 2

    Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave.

  3. 3

    In a medium bowl, beat together the double cream, Baileys and mascarpone until smooth and creamy. Pour over the melted chocolate and stir a couple of times until rippled. Spoon over the biscuits and serve.


    Cook’s tip: for a different twist on these little chocolate pots, you can vary the liqueur – Tia Maria or Kahlúa work as well as Irish cream.

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 33.3g 48%
  • Saturates 15.0g 75%
  • Sugars 21.5g 24%
  • Salt 0.2g 3%

% of the Reference Intakes

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