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
- Melt the chocolate with the cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth.
- Remove from heat and set aside to cool.
- Whisk the eggs and vanilla extract together in a large bowl until combined.
- Stir the condensed milk into the mixture.
- Slowly pour the whiskey into the mixture.
- Stir until completely incorporated.
- Add the chocolate mixture and the espresso.
- Beat with a whisk until the mixture is uniform in colour.
- Pour into a bottle, cap, and chill in refrigerator before enjoying over ice.
Comments
Made this when close friends were coming to visit. They LOVED it, as did we. Perfect taste!