Chocolate Liqueur

Name: Chocolate Liqueur
Total time: 2 h
Yield: 12
Ingredients: 3 tablespoons cocoa powder; 3 tablespoons boiling water; 1 cup cream (18% fat); 7 ounces light condensed milk; 0.375 cup Vodka (or brandy); 11 ounces plain Dark chocolate (70% cocoa solids)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Difficulty:

advanced

Difficulty

Preparation:

1 hr

Preparation

ready in 2 h.

Ready in

Calories:

293

calories

Calories

How many calories can I eat?

My cookbook

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	293 kcal	(14 %)
Protein	4.11 g	(4 %)
Fat	18.42 g	(16 %)
Carbohydrates	23.4 g	(16 %)
Sugar added	0 g	(0 %)
Roughage	0.25 g	(1 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	92.89 mg	(11,611 %)
Vitamin D	0.32 μg	(2 %)
Vitamin E	0.34 mg	(3 %)
Vitamin B₁	0.01 mg	(1 %)
Vitamin B₂	0.06 mg	(5 %)
Niacin	0.51 mg	(4 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	0.8 μg	(0 %)
Pantothenic acid	0.21 mg	(4 %)
Biotin	0.28 μg	(1 %)
Vitamin B₁₂	0.1 μg	(3 %)
Vitamin C	0.12 mg	(0 %)
Potassium	204.95 mg	(5 %)
Calcium	74.68 mg	(7 %)
Magnesium	60.69 mg	(20 %)
Iron	3.57 mg	(24 %)
Iodine	3 μg	(2 %)
Zinc	0.91 mg	(11 %)
Saturated fatty acids	10.97 g
Cholesterol	25.5 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

For the liqueur: 3 tablespoons
cocoa powder; 3 tablespoons
boiling water; 1 cup
cream (18% fat); 7 ounces
light condensed milk; ⅜ cup
Vodka (or brandy)

For the chocolate cups: 11 ounces
plain Dark chocolate (70% cocoa solids)

print shopping list

Preparation steps

For the liqueur: mix together the cocoa and boiling water until smooth. Leave to cool.

Stir in the cream, condensed milk and vodka until blended. Pour into a sterilised bottle or jar and seal tightly. Chill for up to 2 weeks.

For the chocolate cups: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to stand for 10 minutes to thicken slightly.

Cut 12 squares of foil and place over 12 upturnedshot glasses. Mould the foil around the glasses, smoothing out any creases.

Carefully release the foil to retain the shape. Turn the right way up and press down lightly to create a flat base.

Spread the chocolate evenly over the inside of the foil, using a teaspoon. Chill for 1 hour.

Carefully peel off the foil, starting at the top. If the chocolate starts to soften return to the refrigerator to firm up. Chill the cups until ready to serve.

Serve the chilled liqueur in the chocolate cups.