Ingredients4 h 15 m servings 148 cals
- Melt chocolate with cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth; remove from heat and set aside to cool.
- 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 the refrigerator.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.
Per Serving: 148 calories; 7.1 g fat; 11.7 g carbohydrates; 2.5 g protein; 43 mg cholesterol; 34 mg sodium. Full nutrition
ReviewsRead all reviews 5
Sounds delicious! But I am curious to know how long this would keep??
I used Irish Whiskey and also diluted it 50:50 with almond milk upon serving, to reduce the alcohol. This did not make the flavor weak at all! In place of the heavy cream, I used a can of Trad...
I've been looking for this. Years ago my Bridge club referred to this as "THE RECIPE", wink, wink. I prefer vodka, but it really doesn't matter on the liquor. I use Hershey's chocolate syrup. T...