John Myers
Chocolate Mint Liqueur
The perfect chocolate mint liqueur recipe with a picture and simple step-by-step instructions.
- 150 g Whole milk couverture
- 50 g Dark chocolate couverture
- 40 g Cocoa
- 300 ml Cream
- 6 Egg yolk
- 110 g Sugar
- 600 ml Mint liqueur
- First let the couverture melt in a hot water bath. Stir in the cocoa powder and pour in the cream. Mix everything well and remove from the water bath, let cool down a little.
- In the meantime, beat the egg yolks in a large cup (you may need to save the egg white for other dishes). Then heat a serving bowl in a hot water bath, but then remove the pot from the heat and, with the hand mixer running, let the egg yolks slide into the bowl one by one and whisk vigorously. Gradually pour in the sugar and continue beating vigorously until a whitish-creamy mixture has formed. Take the bowl out of the water bath.
- Now pour the slightly cooled chocolate mixture into the egg mixture and mix everything together well. Finally, add the mint liqueur, stir and fill into bottles while still warm. It should be kept cool, this is how it tastes best. Cheers……………
- The above quantity refers to 1 1/2 bottles.
Facebook Comments