Chocolate Advent Liqueur

Bring the cream to the boil with the sugar, spices and vanilla sugar, remove from the heat. Stir all the yolks into the hot mixture at once with a whisk, place on the stove again briefly and heat briefly to below boiling point (do not boil).

Stir well with the whisk, dissolve the couverture and coffee powder in it, preferably mix with a blender for a few minutes. When cooled, mix with brandy and bottle. Should mature for a few days so that the aroma can develop well.

Chocolate liqueur: omit spices for this. Instead of coffee, flavor with rum. Round off with any spice mixtures. This tasty liqueur has a wonderfully creamy consistency. It also makes an excellent addition to ice cream desserts. Store refrigerated and shake before use.

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