Summary

Ingredients

• 50 g chocolate (Milka whole milk)
• 600 g heavy cream
• 70 grams sugar
• 1 egg (s)
• 150 ml brandy

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Instructions

1. Pulse the chocolate in a food processor 3 times, 3 seconds per pulse, until finely crushed.
2. Add 200 ml heavy cream, the egg, and sugar to the food processor and mix until combined.
3. Transfer the mixture to a pot and heat to 90°C (194°F) on medium heat for 9 minutes, stirring occasionally.
4. After 5 minutes of heating, add the remaining 400 ml cream and the brandy, stirring gently.
5. Pour the hot liqueur into a clean, hot bottle. Cool to room temperature, then refrigerate.
6. Serve chilled; the liqueur tastes best when well chilled.