CHOC-HAZELNUT CREAM LIQUEUR (DAIRY FREE)
Make and share this Choc-Hazelnut Cream Liqueur (Dairy Free) recipe from Food.com.
Provided by Delicious Bits
Categories Beverages
Time 2h15m
Yield 1 1/2 Litres
Number Of Ingredients 7
Steps:
- Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.
- Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high.
- Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.
- Add alcohol of choice. 10 seconds on low - medium speed.
- Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required.
- Once flavours have infused, serve over ice. Can water down if too thick.
- Makes about 1.5L give or take tasting and tweaking. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge.
- NOTES:.
- * Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid.
- * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.
- * Be warned! It's addictive! :).
Nutrition Facts : Calories 3083.6, Fat 161.8, SaturatedFat 49.9, Sodium 106.7, Carbohydrate 296.9, Fiber 36.8, Sugar 237, Protein 40.1
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