I’m kind of in love with these adorable little pots of yumminess. They are one of my go-to desserts when we have people over for dinner. Super easy to make and fairly rich so a small serving goes a long way. I forgot the mascarpone in our grocery order this week so I made this batch with extra cream in place of the cheese. It worked out okay so if you’re in a tight fix you can double the amount of cream. If you can find mascarpone though it is 100 times better with the thicker texture (holds together better) and hint of cheesy deliciousness. You could also try cream cheese if mascarpone isn’t available in your grocery store.
Roughly break 3 to 4 cookies into 4 glasses or espresso cups. Pour 1 Tablespoon of espresso into each glass
In a large bowl place the mascarpone, cream and Baileys and whip using an electric mixer until smooth and creamy
Melt the chocolate in the microwave and allow to cool for a few minutes. Pour the cream mixture on top of the chocolate and stir gently until you have a chocolate swirl effect
Divide between the 4 glasses, cover and refrigerate. An hour or longer will firm them up nicely but if you’re pressed for time then 10 minutes works too
Grate some chocolate on top if you feel like it and serve with a few extra cookies (I like to crumble them on top or dunk them in for a bit of a crunch). Enjoy!
* Recipe from Sainsburys Winter Recipe Collection published in 2010