Inspired by our pralines: layers of dark fine cocoa chocolate with fresh cherries and strong cherry liqueur with sour cherry juice - our Black Forest Kirsch cocktail.
Recipe for two Black Forest cocktails
Ingredients:
80 g fine flavor cocoa chocolate 'Rausch Plantagen Ecuador 70 %'
160 ml whole milk 3,5 %
250 ml sour cherry juice
30 cl Rausch Amarena-Kirsch liqueur
250 ml cream
14 pitted cherries
45 g 'Rausch Plantagen Ecuador 70 %' fine cocoa chocolate for decoration
Also crushed ice and a Black Forest cherry praline from our 'Helle und Dunkle Pralinen' selection to decorate.
Preparation:
- Bring the whole milk to the boil, melt the fine cocoa chocolate in it and stir into a drinking chocolate. Then place in the fridge and allow to cool well.
- Pour the sour cherry juice, cherry liqueur and cold drinking chocolate into a cocktail shaker with crushed ice and shake vigorously.
- Whip the cream and pour some into a cocktail glass. Top with 3 pitted cherries.
- Then add some crushed ice and top up with the cocktail. Top with three more pitted cherries and top up with cream.
- Grate the remaining fine cocoa chocolate and sprinkle over the cream. Decorate with the last cherry and the Black Forest praline.
Tip:
The cocktail can also be made with the individual components: Cocktail, whipped cream, crushed ice and, depending on taste, a little sour cherry juice or cherry liqueur.
