Today I’ll tell you my second liqueur recipe for mail from my kitchen: chocolate liqueur. The fact that I have not gotten into the habit of packing my favorite baking ingredient into a liqueur is bound to a miracle. Okay, the Toffifeelikör maybe counts as a chocolate version, but you come the pure chocolate gap!
Chocolate liqueur for mail from my kitchen
Making liqueur myself has become almost a little tradition for me since there was mail from my kitchen . And I’m not even a huge liqueur drinker and give away most of it. But such a two glasses in the winter, it may then be like. Especially when they taste like my favorite Christmas drink: hot cocoa with rum. That’s why there was in my package PAMK next to the orange liqueur also a chocolate version. Incidentally, it fits very well with the Berlin bread and the chocolate tartelettes that I baked for Angela – the recipe for it I tell Sunday, here’s just a sneak Peek!
Chocolate liqueur – you need it
- 100 grams of dark chocolate
- 75 grams of sugar
- 50 grams of baking cocoa
- Some water
- 500 grams of cream
- 75 grams of honey
- 300 milliliters of white rum
That’s how it’s done – chocolate liqueur
First, melt the chocolate in a water bath. In the meantime mix sugar and cocoa and add water while swallowing until a creamy paste is formed. Then cook the cream and stir in the cocoa mass in portions. Then take the pot off the stove and stir in the melted chocolate and honey. Wait until everything cools down well before stirring in the rum. So that everything connects well you do it best with the blender. Then you can fill it up in bottles and give it away – or enjoy it yourself!
Enjoy the meal,
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