Summary

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

1. 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.
2. Then stir in the liqueur and cognac and, if necessary, sweeten with powdered sugar depending on your taste.
3. Pour the liqueur into a nice carafe or bottle that has been rinsed hot and allow to cool completely.
4. Serve the liqueur cold and shake vigorously beforehand. The liqueur can be kept refrigerated for 2 weeks.
5. 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.