Bernetta Ingredients
- 300g dulce de leche
- 1 tsp instant coffee dissolved in 2 tbsp of hot water
- 30g milk chocolate (melted)
- 300ml whisky
- 430ml single cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Method
- Remove your cream from the fridge and leave it out for 10 minutes. You want all of your ingredients to be at room temperature to reduce the risk of the mixture curdling.
- Break your chocolate into pieces and place into a microwave-proof bowl. Melt the chocolate in the microwave (on low) at 30-40-second intervals. Set aside once melted
- Switch on your kettle and get a cup. Add 1 tsp of instant coffee to your cup and pour in 2 tbsp of hot water. Give your coffee a good mix with a spoon and set aside.
- Add your dulce de leche to a large jug and pour over your coffee. Mix with either a spoon or whisk until nice and smooth.
- Drizzle your melted chocolate into the jug and whisk until the mixture is smooth.
- Gradually pour in your whisky as you whisk the mixture. Keep whisking as you go to ensure it remains smooth and homogenous. Don’t forget to scrape down the sides.
- Add in your vanilla and almond extract and continue whisking.
- Lastly, pour in your cream. You want to add this ingredient last to reduce the risk of the entire mixture curdling. You can use a large spoon or spatula to mix in your cream.
- Pour your Irish cream into glass bottles and it’ll keep in the fridge for up to 2 weeks if kept in an airtight bottle or container. You can get some bottles here*!
- Serve the Irish cream over ice in some nice glasses. I personally love these glasses* from amazon.
- Enjoy!
*please note, if you choose to buy from these links I will make a small amount of money
