Ingredients

The following ingredients have 1 Servings
  • 14.1 ounces White Chocolate bar (*see Notes)
  • 1 cup Whipping Cream
  • 1/2 cup Powdered Sugar (optional)
  • 1/2 cup Milk
  • 1/8 Teaspoon Vanilla Essence (or 1/2 Teaspoon Vanilla Bean Paste)
  • 1 cup Light Rum

Instruction

  • Prepare a water bath (aka Bain Marie) by keeping a pot with some water on the fire and placing a mixing bowl over it (stainless steel or borosilicate glass). That way we can melt the chocolate without burning it!
  • Place the chocolate into the bowl and let it melt with the whipping cream powdered sugar, milk and vanilla added.
  • Mix and whisk until the chocolate has molten completely.
  • Take from the heat and let cool a bit before you pour the rum into the white chocolate liqueur.
  • Mix everything well.
  • Pour white creamy chocolate rum into a clean sterilized bottle and close with a stopper.
  • Store in the fridge until further use.
  • The chocolate liqueur can be kept for weeks because it doesn't include eggs and it does use sterilized milk, so follow the best before the date of the milk and the whipped cream.
  • Keep in mind that after cooking the liqueur is hot and very liquid. Once it cools down it gets super creamy. If you want a liquid version of the white chocolate cream, double the milk quantity in the recipe.