Description
A boozy way to enjoy chocolate!
Ingredients
Scale
- 20 oz Ghirardelli chocolate
- ¾ cup heavy cream
- 3 ¼ cups milk
- 2 cups sugar
- 12 oz cold water
- 1 liter Everclear
Instructions
- Melt chocolate in the microwave or over a double boiler.
- Bring heavy cream and 1 cup of milk to a boil with the sugar until the sugar is dissolved.
- Combine the hot cream mixture and the chocolate and mix until totally mixed.
- Add the remaining cold milk, cold water, and Everclear and whisk until combined. Strain through a tamis, bar strainer, or a chinois.
- Store the Chocolate Cello in Mason jars of any size and in the freezer for long storage or the fridge for immediate use.