Chocolate Eggnog

Stages of cooking

1

2

3

4

5

6

7

1. Prepare all the ingredients. Remove the cream from the fridge so that it becomes room temperature.

   

2. Pour the milk into a saucepan, add crushed cardamom, cinnamon stick, cloves, vanilla pod (cut in half, take out the seeds and put in the milk together with the pod). Put on medium heat and boil for 3-4 minutes. Set aside.

   

3. Separate the whites from the yolks and place them in different heat-resistant bowls. To build a water bath: pour less than half of the water into a small saucepan and put it on medium heat. Without removing from heat, place a bowl of squirrels on top of the pan so that the bottom of the bowl does not touch the water in the pan. Add a pinch of salt to the whites and whip with a mixer until stable peaks for 2-3 minutes.

   

4. Break chocolate and put in a bowl. Set it in a water bath and melt constantly stirring it. Chocolate can also be melted in the microwave.

   

5. Place the bowl with the yolks on a water bath, heat to a temperature of 50-60 degrees, continuously stirring so that they do not curl. Remove from heat, add honey, nutmeg and cocoa powder.

   

6. Add melted and cooled chocolate to the yolk mixture and mix. Milk strain through a sieve and pour it to the chocolate mass, stir. Alcohol can be added at this stage. Add cream at room temperature and mix well again.

   

7. Add whipped whites to the mass and mix thoroughly with a whisk. That's all)