Those shop-bought treats are actually a cinch to make, and they’re even nicer with a twist of tequila ...
My chocolate consumption reached new heights over lockdown, and I know I was not alone. Those little chocolate pots in the shops became a rather too frequent pleasure, even though they’re often expensive, a bit sweet and, annoyingly, contain palm oil, which I am trying to avoid. A homemade version is very simple, however: something suitably naughty, but comforting, and with a little Mexican twist. But be warned: they are totally irresistible.
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