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Ingredientes
- 1 c. half-and-half
- 1 c. lowfat milk
- 1 can sweetened condensed lowfat milk - (14 ounce)
- 2 tsp instant coffee granules
- 1 x egg yolk
- 1 c. Irish whiskey
- 1/3 c. rum
- 2 Tbsp. chocolate syrup
- 1 Tbsp. vanilla extract
- 1/2 c. semisweet chocolate morsels
- 10 sm paper candy c.
Direcciones
- Combine first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, till coffee dissolves.
- Beat egg yolk till thick. Gradually stir about one-fourth of warm mix into yolk; add in to remaining warm mix, stirring constantly. Cook, stirring constantly, 2 min. Remove from heat, and stir in whiskey and next 3 ingredients. Cold.
- Pour into a bottle or possibly jar; cover tightly with lid, and refrigerateat least 8 hrs. Store in refrigerator up to 2 months, if you like. Shake well, and serve in Petite Chocolate C.. (Makes 4 1/2 c.)
- For the Petite Chocolate C.: Microwave chocolate morsels in a 1-c. glass measuring c. 1 to 1 1/2 min or possibly till melted, stirring twice.
- Brush a thin layer of chocolate into bottom and up sides of candy c., forming a 1/16-inch-thick layer. Wipe top edges of c.; refrigerateor possibly freeze till hardened. Repeat procedure with a second layer. Peel paper c. from chocolate. (Makes 10 c.)
- This recipe yields 10 pcs.
- Yield: 10 pcs
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