John Myers
Chocolate Cream Liqueur
The perfect chocolate cream liqueur recipe with a picture and simple step-by-step instructions.
- 20 g Cocoa
- 30 g Drinking chocolate
- 3,6 g Instant espresso powder (2 sachets) approx.
- 1 tsp Vanilla flavor
- 50 ml Boiling water
- 1 Can Sweetened condensed milk
- 800 ml Vegetable cream for whipping 19% fat
- 250 ml Whiskey
- 3 Egg yolk
- 10 g Powdered sugar
- Mix cocoa, drinking chocolate, espresso powder and vanilla flavor in a container with the boiling water until everything has dissolved. Mix the condensed milk and plant-based cream in a bowl and then stir in the chocolate mix and whiskey.
- In a separate bowl, beat the egg yolks with the powdered sugar to a creamy mass, then add to the cream mixture and transfer everything to a saucepan.
- Rinse one large and one small bottle with boiling water and keep them ready (several small bottles are of course also possible, for number see quantity at the end of the recipe).
- Now heat the chocolate-cream mixture to 80 ° – 85 ° while stirring (do not bring to the boil!). It is essential to use a thermometer. Heating is recommended because of the raw egg yolks. Then immediately pour everything into the prepared bottles (stir it vigorously again beforehand). Store in the refrigerator after cooling. The liqueur stays there for a few weeks ……. maybe; -))) … depending on how often you enjoy it …
- It is super creamy, tastes good as a small “treat” (because it has a lot of “bang”) not only for the ladies …………… also goes well with many desserts.
- The number of people mentioned above relates to approx. 1500 ml (see the two bottles in the photo).
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