Choc-Hazelnut Cream Liqueur (Dairy Free) - cooking recipe

Ingredients

200 g roasted hazelnuts
200 g almond milk
200 g 50% - 70% dark cocoa whittaker's chocolate, Broken into pieces
350 g soft brown sugar
250 ml Irish whiskey (Jameson)
125 ml coconut rum, Optional. (Malibu)
390 ml boiled water, slightly cooled

Preparation

Break chocolate into pieces. Process chocolate 15 seconds, on high. Set aside. No need to rinse bowl/jug.
Blitz hazelnuts 20 seconds, med-high speed, so it looks like nut meal. Add almond milk and set to 3 min on high. Test texture. If still grainy or gritty between your fingers do another 2 min on high.
Put chocolate back in the bowl, add brown sugar and hot water. Mix for 3 min on low - medium speed.
Add alcohol of choice. 10 seconds on low - medium speed.
Serve immediately over ice or refrigerate for 2 hours, preferably overnight for best results. It thickens upon refrigeration. I put it in sterilised pasata bottles, so you can spoon it out if required.
Once flavours have infused, serve over ice. Can water down if too thick.
Makes about 1.5L give or take tasting and tweaking. Can keep for up to 2-3 months - if it lasts that long. I've had it longer in the fridge.
NOTES:
* Yes there is a lot of sugar! It's a substitute for condensed milk. The nut to liquid ratio determines the thickness of the liquid.
* To make this into a custard/mousse, reduce the water to 250 grams. It's very rich, so only small serves.
* Be warned! It's addictive! :).