- 180ml Semi-skimmed Milk; - 65gr of Sugar; - Pinch of salt; - 1/2 teaspoon ground coffee - 115g of cooking chocolate (semi-sweet); - 20g cornstarch; - 60ml de Chocolate & Whisky Premium Liqueur;
Preparation:
- Place 160ml of milk (save 20ml), the sugar, salt and coffee in a saucepan over a white heat for about 2 to 3 minutes or until the sugar is completely dissolved; - Add the chocolate broken into small pieces and leave for another 5 minutes or until completely melted; - In a small bowl, dissolve the Cornstarch in the remaining milk and add to the saucepan, stirring well until thickened. - Here, thicken to the desired texture - I left it for another 5 minutes, until I could get the spatula through the middle and make a "path", taking time until the two sides came together; - Remove from the heat and immediately add the liqueur, mixing well (if you don't like alcohol, you can just skip it). - Leave to cool completely at room temperature and then refrigerate for 2 hours!
