EGG LIQUEUR ICE CHOCOLATE

Experience the ultimate chocolate and eggnog treat with our recipe for eggnog ice chocolate.

Recipe for: 1 glass
Preparation time: 20 minutes

Ingredients:

250 ml whole milk
100 g 'Rausch Plantagen Venezuela 43 %'
100 ml cream
125 g 'Rausch Plantagen Costa Rica 75 %'
5cl egg liqueur
1scoop vanilla ice cream
Additional sticks 'Rausch Plantagen Ecuador 70 %' to decorate

Preparation:

1. Melt the 'Venezuela 43 %' in a bain-marie, bring the milk to the boil and then mix with the dissolved chocolate.
2. Place the resulting drinking chocolate in the fridge for about 3 hours.
3. Melt the 'Costa Rica 75%' chocolate in a bain-marie and whip the cream until stiff.
4. Pour a dash of egg liqueur into a nice glass, pour the melted chocolate into the glass in a circular motion to create a nice chocolate rim on the inside.
5. Add a scoop of vanilla ice cream and top up with the cold drinking chocolate.
6. Finally, decorate with whipped cream, a dash of eggnog and the Rausch chocolate sticks.

Tip:

Can also be made with other Rausch fine cocoa varieties.