It was Burns Night at the weekend – do you celebrate? I’m vegetarian and have never, ever tasted real haggis. Apparently, you can get vegan haggis in the supermarket these days. I much prefer the idea of this version – chocolate haggis!

This is a quick, no-bake, after dinner treat that packs a real punch. The added sultanas get a short soak in whisky (note the lack of an ‘e’ in the name, thus making it genuine Scottish rather than Irish ‘whiskey’).

The added shortbread ups the Scottishness – or you can make your own – try my previously published recipe.

This recipe can easily be modified to make it non-alcoholic – just use a few drops of whisky essence instead. If you’re not averse to the inclusion of alcohol – just not a big whisky drinker – you can buy little alcohol miniatures rather than a full-sized bottle. Also, if you’re worried about the raw egg, you can swap it for about a tablespoon of melted coconut oil.

This chocolate haggis is pretty intense, you’ll probably only need a single, 1cm slice per person.

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Chocolate haggis

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Course Party

Cuisine Scottish

Servings 8 slices

Ingredients

  

• 3 tbsp Scotch whisky
• 50 g/1¾oz sultanas
• 100 g/3½oz butter
• 100 g/3½oz cocoa powder
• 1 egg
• 100 g/3½oz caster sugar
• 150 g/5oz Scottish shortbread
• 50 g/1¾oz mixed nuts chopped

Instructions

 

• Put the sultanas and whisky into a small bowl and leave to soak whilst you prepare the remaining ingredients
• Melt the butter in a saucepan, then sieve in the cocoa powder and stir until you have a smooth paste
• In a separate bowl, whisk the sugar and egg together until pale and creamy
• Place the shortbread in a zip lock bag and bash it with a rolling pin. You want a mixture of chunks and crumbs
• Combine the chocolate mixture with the sugar/egg mix and stir in the shortbread, chopped mixed nuts and the whisky soaked sultanas, plus any remaining whisky
• Lay out a double thickness of cling film and tip the chocolate mixture out onto it, forming a haggis shape
• Roll up and continue to manipulate into shape, tying a knot at each end of the cling film
• Chill in the fridge for 4 hours or overnight to harden
• Remove the cling film, slice and serve alongside a wee dram

Run a sharp knife under hot water before slicing the haggis. This will give you clean, even portions.

Keyword chocolate, haggis