Summary

Ingredients

• 100 g chocolate, white
• 65 g powdered suar
• 1 egg (s)
• 300 ml sweet cream
• 300 ml amaretto
• possibly spice (s), e.g., gingerbread spice or speculoos spice

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Instructions

1. We need 3 glass bottles with a capacity of 250 ml.
2. First we melt the white chocolate over a water bath. Make sure the water doesn`t touch the melting pot with the chocolate. The chocolate should only melt with the steam.
3. When the chocolate is completely melted, we sift the powdered sugar into a bowl and add the egg. The ingredients are now whipped well for 3 - 5 minutes. During this time, the chocolate can cool down a little, because we must not add the chocolate to the sugar-egg mixture while it is hot, otherwise we will get scrambled eggs and we don`t want that.
4. When the chocolate is at room temperature, we carefully fold it into the egg mixture.
5. We put everything together in a saucepan and then we can add the cream and the amaretto. We bring the liqueur to the boil and then simmer at a low temperature for 5 minutes. We have to stir every now and then so that nothing runs off.
6. Try the liqueur once and, if necessary, add sweetener or add spices.
7. We can fill the still hot liqueur into the clean glass bottles. I used a small funnel for this.
8. Finally, when the bottles have cooled down (after 60 minutes) we label the bottles and decorate them with ribbons, bows, balls and a nice Christmas greeting. The really quick last minute gift is ready.