Fast Chocolate Liqueur
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g dark chocolate with 60% cocoa content
- 500 g cream, (I use cookin cream)
- 50 ml liqueur, (nut)
- 200 ml cognac
- 50 g powdered suar
Print Recipe
Pin Recipe Instructions
- Coarsely chop the chocolate, melt with the cream in a saucepan while stirring constantly over low heat and let the whole thing cool down a little.
- Then stir in the liqueur and cognac and, if necessary, sweeten with powdered sugar depending on your taste.
- Pour the liqueur into a nice carafe or bottle that has been rinsed hot and allow to cool completely.
- Serve the liqueur cold and shake vigorously beforehand. The liqueur can be kept refrigerated for 2 weeks.
- My tip: To increase the shelf life, bring the finished liqueur to the boil again while stirring and fill it into several small or one large twist-off bottle while still hot, turn it upside down for 10 minutes, turn it over again and this delicious liqueur is chilled (Cellar) can be kept for at least 6 months. Shake vigorously again before serving.
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