Hazelnut Liqueur

Ingredients

• 200 g chopped hazelnuts
• 250 ml milk (3.5% fat)
• 4 egg yolks
• 250 g whole cane sugar
• 100 g dark bittersweet chocolate (70% cocoa)
• 100 ml whipping cream
• 250 ml Korn

Instructions

1. 1.

   Roast the nuts in a pot over medium heat, stirring, for about 3–4 minutes until golden brown. Add the milk and simmer gently for 10 minutes. Strain through a fine sieve.

2. 2.

   Meanwhile, chop the chocolate into small pieces.

3. 3.

   Whisk the milk with the egg yolks and sugar over a double boiler until creamy. Remove from heat, melt the chocolate into the hot cream, and stir well.

4. 4.

   Let everything cool, then fold in the cream and Korn. Transfer to bottles, chill overnight, and serve.