Chocolate Liqueur

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Chocolate Liqueur
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein4.11 g(4 %)
Fat18.42 g(16 %)
Carbohydrates23.4 g(16 %)
Sugar added0 g(0 %)
Roughage0.25 g(1 %)
Vitamin A92.89 mg(11,611 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.06 mg(5 %)
Niacin0.51 mg(4 %)
Vitamin B₆0.02 mg(1 %)
Folate0.8 μg(0 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0.12 mg(0 %)
Potassium204.95 mg(5 %)
Calcium74.68 mg(7 %)
Magnesium60.69 mg(20 %)
Iron3.57 mg(24 %)
Iodine3 μg(2 %)
Zinc0.91 mg(11 %)
Saturated fatty acids10.97 g
Cholesterol25.5 mg
Author of this recipe:

Ingredients

for
12
For the liqueur
3 tablespoons
3 tablespoons
boiling water
1 cup
cream (18% fat)
7 ounces
light condensed milk
cup
Vodka (or brandy)
For the chocolate cups
11 ounces
plain Dark chocolate (70% cocoa solids)

Preparation steps

1.
For the liqueur: mix together the cocoa and boiling water until smooth. Leave to cool.
2.
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.
3.
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.
4.
Cut 12 squares of foil and place over 12 upturnedshot glasses. Mould the foil around the glasses, smoothing out any creases.
5.
Carefully release the foil to retain the shape. Turn the right way up and press down lightly to create a flat base.
6.
Spread the chocolate evenly over the inside of the foil, using a teaspoon. Chill for 1 hour.
7.
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.
8.
Serve the chilled liqueur in the chocolate cups.
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