break up the chocolate and place in a large clean jar and add all other ingredients and pop on the lid.
Place in a cupboard and shake every day for 1 week. Break up the chocolate pieces using a spoon now and then.
Strain through a double layer of kitchen roll or muslin and pour into a sterilised bottle
This chocolate whisky liqueur will keep for up to a year.The calorie values are taken for one shot and there are 10 shots in 500ml approximately.Save the strained whisky soaked chocolate to whizz up into a rich chocolate sauce.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword chocolate, whisky
Tried this recipe?Mention @LarderLove or tag #LarderLove