Cooking with Oonagh - Free Recipe


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First Published in the Amherst Citizen - Oonagh's Kitchen (Dec 7, 1999)

Table - click for bigger picture

I don't remember where this recipe came from but I have vague memories of a flyer with recipes based on Scotch Whisky, which is no doubt why I tried this recipe in the first place! In England we are not into chocolate chip cookies, so chocolate for baking is quite expensive and normally bittersweet. I made this for Thanksgiving at my husband's request and the ladies present must have needed a chocolate fix, since we sat nibbling away like little mice until it was finished.

This is a very easy recipe that keeps well in the fridge or the freezer so it is ideal for the holidays. It can also be poured into a loaf pan, sliced once firm and served in small pieces, as the equivalent of an after dinner mint. It is very rich, but the flavor of whisky is not overpowering. Some variations could be gingersnaps with spiced rum and raisins; orange rind and raisins soaked in orange liqueur, Girl Scout thin mints and peppermint schnapps. Be creative!


2 tbsp. sugar
2 eggs at room temperature
2 c (12 oz bag) of semi sweet chocolate chips (not store brand)
1 stick (4oz) butter
1/2 c cream - whipping or heavy
8-oz original graham crackers made into fine crumbs (1/2 of packet or 1+1/2 plastic sleeves)
1 c finely chopped, toasted almonds, pecans or hazelnuts (10 minutes at 350*)
1/4 c whisky


1. In a 2-qt non-stick saucepan, gently melt chocolate, cream and butter until the chocolate is smooth. Do not heat on high temperature but the mixture does need to be showing the bubbles of almost boiling, once everything is smooth.

2. In a food processor, kitchen aid or hand held electric mixer and bowl, beat eggs and sugar together until foamy but not stiff. About 2-3 minutes.

3. With the machine running pour in the melted hot chocolate mix. As the mixture beats, it will thicken to a thick sauce like consistency. The hot chocolate mixture has actually cooked the eggs into a chocolate sauce. There is no more cooking involved. This is why it is important to start with eggs at room temperature for about 1 hour and have the hot chocolate mixture just bubbling as you pour it into the machine.

4. Pour chocolate sauce out of food processor into a 4-qt bowl. Mixture can remain in kitchen aid bowl.

5. Stir in crushed graham crackers, nuts and whisky.

6. Line a 1-qt basin or 7-8" decorative cake pan with plastic wrap and pour the chocolate mixture into pan. Smooth surface, cover with plastic wrap and refrigerate for at least 4 hours. This allows the flavors to develop as well as being sufficient time for the chocolate to set. The chocolate will not set like a bar of chocolate but will be more like a cold block of cream cheese.

7. Turn out onto decorative plate and either cover in whipped cream and sprinkle with grated chocolate or drizzle with melted white chocolate.


Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers a Personal Chef service, teaches a variety of classes in International Cooking, and makes regular appearances on WMUR ABC Channel 9's Cooks' Corner. You can contact Oonagh at 603-424-6412.

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Last modified: November 4, 2000
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