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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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now that's a way you can hide your whiskey from your mother-in-law :-) Ingredients:
80 g dark chocolate (zartbitter) |
400 ml whipping cream |
5 tbsp baileys or other whiskey-liqueur |
6-8'hazelnut rounds' (here: brandname giotto) |
Directions:
1. chop chocolate finely
2. bring to a boil 250 ml whipping cream
3. remove from stove top
4. add chocolate, stirring until melted
5. add whiskey liqueur
6. use your electric hand mixers 'schneidstab' (what do you call THAT in english? its the little round attachment with tiny qhirring knives :-) )
7. to thoroughly mix all together
8. leave 'in the cold' overnight
9. use handmixer to whip up the mixture next day
10. cut Giottos into quarters, stir into mixture
11. put into champagne flutes or similar glasses
12. whip almost stiff 150 ml whipping cream (add 1 TBSP of the whiskey liqueur, if you like)
13. decorate on top of mixture, drop a Giotto on top or chocolate scrapings.
14. note: i have done this once without the hazelnut balls - it is just as good. besides, if you leave it standing for any amount of time, they get soggy and then it does not taste as it was meant to.
15. also, i have done this with white chocolate and orange liqueur - wonderful! decorated it with little pieces of orange peel.
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