The Saint's BTB Liqueur (*BTB = Better than Bailey's) 300ml cream 1 cup whiskey .5 tsp coconut essence 395 ml condensed milk (1 tin) 3 large eggs 250g milk chocolate .5 tsp almond essence .5 tsp rum essence 1. Separate eggs and stiffly beat whites. Melt chocolate over double boiler. 2. Mix cream, whisky, essenses, condensed milk and egg yolks with the melted chocolate. 3. Fold in egg whites, pour into storage bottles. Seal and refrigerate. Servings: 40 Yield: 1.2 litres
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