Dark Chocolate Cream Liqueur

Sometimes everyone loves a naughty indulgence. One taste of my dark chocolate cream liqueur and you will be hooked. The smooth chocolatey taste with a hint of whisky in the background, has been a favourite with my family for many years. The liqueur will keep in the fridge for up to 5 days and tastes great over ice or mixed with milk as an after dinner treat.

Ingredients

  • 31⁄2oz/100g dark chocolate (70%)
  • 8fl. oz/235ml heavy cream
  • 3eggs
  • 1⁄2 tsp/5ml vanilla extract
  • 1 (14 oz/400g) can condensed milk
  • 1 cup Scotch whiskey
  • 1 shot brewed espresso (cooled to room temperature)

Method

  1. Melt the chocolate with the cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth.
  2. Remove from heat and set aside to cool.
  3. Whisk the eggs and vanilla extract together in a large bowl until combined.
  4. Stir the condensed milk into the mixture.
  5. Slowly pour the whiskey into the mixture.
  6. Stir until completely incorporated.
  7. Add the chocolate mixture and the espresso.
  8. Beat with a whisk until the mixture is uniform in colour.
  9. Pour into a bottle, cap, and chill in refrigerator before enjoying over ice.

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Comments
  • Charles Traupmann

    Made this when close friends were coming to visit. They LOVED it, as did we. Perfect taste!

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