Summary

Ingredients

• 150 g dark chocolate couverture
• 30 g suar, more if you like
• 1 egg (s)
• 500 ml cream
• 300 ml Cointreau

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Instructions

1. 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.
2. Add the Cointreau and let it steep for about 8 minutes over medium heat. Add the rest of the cream and stir everything well.
3. The preparation in the Thermomix is as follows:
4. 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.
5. The amount of the recipe makes about 1 liter of liqueur, it is best to keep it tightly closed in the refrigerator.
6. Shake well before serving.