Summary

Ingredients

• 5 candy (s) (cream and caramel), crushed
• 130 g suar
• 75 g couverture, whole milk, chopped
• 75 g chocolate, white, rouhly chopped
• 25 g nouat
• 1 packet vanilla sugar
• 1 teaspoon, heaped espresso, more soluble
• 600 g cream, hot
• 0.35 liters whiskey, Irish
• 4 cl amaretto

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Instructions

1. Melt sweets, sugar, vanilla sugar, both types of chocolate, nougat, espresso together around a water bath. Then add hot cream and mix with the hand blender. Then cook everything for 10 minutes, remove from the stove. Now pour in the Irish whiskey and amaretto, mix again and fill into bottles. Shake several times while cooling down at room temperature. Chill later.