Fine eggnog with light fine cocoa chocolate
During a coffee chat with grandmothers and great aunts, he is happy to be taken out of the closet as something very special: eggnog. He has - wrongly - a somewhat dusty image. But good eggnog is completely underestimated. To put him in the right light, today we show him from his chocolate side.
Recipe for 600 ml eggnog
Ingredients:
150 g fine cocoa chocolate
300 ml of cream
6 egg yolks
250 g of sugar
250 ml clear grain burn
Preparation:
Heat the light cocoa chocolate with the cream in a saucepan until it has dissolved.
Allow the cream to cool. Best covered directly with cling film, so that no skin forms. If there is no cling film, stir more often during cooling.
Beat the egg yolks with the sugar until well frothy.
While stirring constantly add the chocolate cream and then gradually add the clear grain brandy. Bottling.
Tips:
The chocolate egg liqueur tastes freshly cooked, of course, the best, in the refrigerator it lasts about four weeks.
To serve, dip the top edge of shot glasses into warm chocolate. The result is a delicious chocolate border that can be decorated with cocoa nibs or chocolate pearls, for example.
Pic (C) by Rausch
Source
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