John Myers
Moncherie Liqueur
The perfect moncherie liqueur recipe with a picture and simple step-by-step instructions.
- 20 piece Moncherie
- 2 a cup Cream
- 400 g Sugar
- 4 Egg yolk
- 8 Tablespoons Cherry syrup
- 400 ml Kirsch
- 1 Knife point Cinammon
- 1 Knife point Chili
- Put the moncherie in a saucepan and roughly mash it with a fork. Add the cream and heat both. Stir occasionally so that the chocolate melts. Puree the hot praline cream, add the sugar and continue pureing. Now let the egg yolks flow in and … continue to puree. Simmer gently for about 10 minutes.
- Remove the saucepan from the stove and stir in the syrup, kirsch, cinnamon and chilli. Fill into the bottle – done.
- Tip 3: The pureed cherries from the Moncherie form small pieces in the liqueur, which I find rather unpleasant. That’s why I rub the liqueur through a sieve again, it takes a little time, but it is much more enjoyable to drink.
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