How to make
Melt both types of chocolate with the spoons of milk in a water bath.
Pour the cream and heat the mixture over low heat, while beating with a wire whisk to make it smooth and lump-free.
Remove it from heat and leave it to cool, then add the alcohol and beat it well again.
Pour the mixture into an elegant bottle and close it with a cap. Store it in the refrigerator for up to a week.
Serve the liqueur cold with ice cubes in each cup.
Cheers!
