Choc-Hazelnut Cream Liqueur (Dairy Free)

1. 1

   Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.

2. 2

   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.

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   Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.

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   Add alcohol of choice. 10 seconds on low - medium speed.

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   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.

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   Once flavours have infused, serve over ice. Can water down if too thick.

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   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.

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   NOTES:

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   * 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.

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    * To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.

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    * Be warned! It's addictive! :).

* Per serving · 4 servings · Values may vary.

No additional tips available.