At coffee mornings with grandmothers and great-aunts, it is often pulled out of the cupboard as something very special: egg liqueur. It has - wrongly - a somewhat dusty image. But good eggnog is completely underestimated. To put it in the right light, today we are showing it from its chocolate side.
Recipe for 600 ml eggnog
Ingredients:
150 g Fine cocoa chocolate 'Rausch Plantagen Grenada 39 %'
300 ml cream
6 egg yolks
250 g sugar
250 ml clear grain brandy
Preparation:
Heat the light fine cocoa chocolate with the cream in a pan until it has dissolved.
Leave the cream to cool. It is best to cover it directly with cling film to prevent a skin from forming. If there is no cling film, stir frequently while cooling.
Beat the egg yolks with the sugar until foamy.
Stirring constantly, first add the chocolate cream and then gradually add the clear grain brandy. Fill into bottles.
Tips:
The chocolate egg liqueur naturally tastes best when freshly made and will keep for about four weeks in the fridge.
To serve, dip the top edge of shot glasses into warm chocolate. This creates a delicious chocolate rim that can be decorated with cocoa nibs or chocolate pearls, for example.
