I was sent this bottle of Thorntons Chocolate Liqueur maybe a month ago. Having not tried it before, as always I was curious to try something new, and it’s not dissimilar to Baileys, as you might imagine, but made with vodka and cream rather than whisky. Cautiously pouring a small glass, the liquid glugs thickly, silky smooth, it coats the mouth the mouth in chocolate velvet and gives a hefty booze kick despite being just 17 per cent proof.
When I say cautious, as a hangover from my strict calorie counting days, I rarely touch these sort of cream liqueurs due to their alarming energy content, and will always choose actual food over a meal of a drink in any given situation. This still makes me anxious, although I might have a rare small festive nip at Christmas, the thought of a whole glass still fills me with irrational fear. Strangely the concept of cooking with the drink seems to quantify it’s existence to me and gives me justification to imbibe despite my exponentially increasing it’s calorie value by turning it into this (yes, yes, clearly mad).
You know I love a doughnut, and for some reason I couldn’t get the idea of this out of my head once it had pinged into being. Since I was making dough for my festive/sprout doughnuts anyway, and it was my birthday yesterday….well, excuses, excuses, you don’t really need one, it’s not the healthiest of desserts but it is good as you might imagine a chocolate liqueur laced custard baked doughnut bread and butter pudding would be! It was all I could do not to eat the custard warm straight from the jug it was that good, but do resist. The pudding is very much on the stodgy side and would be lovely with some cream or ice cream to accompany if you’re not scared of completely over doing it…
For the pudding
300 ml double cream
3 large egg yolks
1 teaspoon cornflour
100 ml Thorntons Chocolate Cream Liqueur
4 plain or ring doughnuts
Warm the cream in a small pan on a low heat, meanwhile whisk together the egg yolks and sugar until thick. Pour the hot cream over the egg mixture slowly whilst whisking all the time then return straight back to the saucepan and continue warming slowly until it thickens. Take off the heat and whisk in 100 ml of your chocolate liqueur.
Cut the doughnuts in half and butter (yes really), I use salted, then nestle into a small loaf tin cut side up. Pour the liqueur laced custard evenly over the doughnuts then bake in an oven preheated to 180 degrees for around 30 minutes.