Egg liqueur and chocolate egg liqueur
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 20 Eggs (size M)
- 165 g Sugar
- 7-10 Tbsp pulp of 1 vanilla pod
- 1/2 l + 3 tablespoons grain or white rum
- 3 TABLESPOONS condensed milk
- 50 g Dark chocolate
- 2 TEASPOONS soluble coffee (instant)
Directions
- 1
Preparation. Break and separate the eggs one by one. Place the egg yolks in a large bowl. Mix briefly with 2 egg whites, sugar and vanilla pulp. Whisk in a hot water bath with the whisk of the hand mixer for approx. 12 minutes until thick and creamy. Add 1/2 litre grain or rum bit by bit. Stir in milk.
- 2
Melt chocolate. Dissolve coffee in 2 tablespoons of hot water, add. Stir the chocolate and the remaining alcohol in a water bath under one half of the egg mixture. Cold mix liqueurs separately in a bowl with ice. Pour into clean carafes using a funnel. Seal. Lasts about 8 weeks
- 3
Horn 09.01.1990
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