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- To melt the chocolate orange in a bain marie, add a heat proof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chocolate to the bowl, reserving four segments, and stir until melted. Dip half of each shortbread into the chocolate to coat it. While still warm, add a piece of unmelted chocolate to each shortbread, sticking it to the melted chocolate. Leave to set on a cooling rack for 15 minutes.
- To serve, add a scoop of ice cream to two glasses, pour a shot of espresso over the ice cream and serve immediately with the chocolate shortbreads.
Per serving: 670kcals, 64.6g fat (10.9g saturated), 38.1g carbs, 3.2g sugars, 13.4g protein, 3.5g fibre, 0.419g sodium
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