Dark Chocolate Liqueur with Cointreau
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g dark chocolate couverture
- 30 g suar, more if you like
- 1 egg (s)
- 500 ml cream
- 300 ml Cointreau
Print Recipe
Pin Recipe Instructions
- Finely chop the dark chocolate couverture and melt in a water bath. Then heat the couverture with the egg and half of the cream in a large saucepan. It is important that you stick to it and always stir well so that a nice, smooth mass is created and nothing burns.
- Add the Cointreau and let it steep for about 8 minutes over medium heat. Add the rest of the cream and stir everything well.
- The preparation in the Thermomix is as follows:
- Put the couverture in the mixing bowl and finely chop briefly at level 5 - 6. Then add half of the cream and heat for 4:30 minutes at 50 ° C, level 1. Now add the remaining ingredients, mix briefly at level 3 - 4 and then finish level 1 for 10 minutes at 90 ° C.
- The amount of the recipe makes about 1 liter of liqueur, it is best to keep it tightly closed in the refrigerator.
- Shake well before serving.
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