Organic Chocolate Cream Liqueur


  • 3 1/2 ounces dark chocolate (such as Green & Black's Organic 70% Dark Chocolate), broken into pieces
  • 1 cup heavy cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can condensed milk
  • 1 1/4 cups Scotch whiskey
  • 1 (1.25 ounce) shot brewed espresso, cooled to room temperature


Chocolate Cream Liqueur

Preparation instructions:

  1. Melt the chocolate with the cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth; remove from heat and set aside to cool.
  2. Whisk the eggs and vanilla extract together in a large bowl until combined; stir the condensed milk into the mixture. Slowly pour the whiskey into the egg mixture while stirring until completely incorporated. Add the chocolate mixture and the espresso; beat with the whisk until the mixture is uniform in color. Pour into a bottle, cap, and chill in refrigerator at least 4 hours before enjoying. Store in refrigerator.

Original recipe makes 4 1/2 cups