Chocolate Eggnog

By JDARK

Ingredients

• 1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, melted
• 6 eggs, separated and divided
• 1 ¼ cups (310 mL) granulated sugar
• A pinch of salt
• 6 cups (1.5 L) whole milk
• 1 cup (250 mL) 35% cream
• 2 cinnamon sticks
• 1 ½ cups (375 mL) dark rum (optional)
• Freshly grated nutmeg, to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Melt chocolate in a microwave or double boiler.

Step 2

Whisk yolks with sugar and salt in a large bowl until smooth. Pour in milk and cream and whisk until fully combined.

Step 3

Transfer to a large pot and set over medium heat. Add cinnamon sticks. Cook, whisking often, until mixture reaches 180°F (82°C) on an instant read thermometer, about 10 minutes. Remove from heat and discard cinnamon sticks.

Step 4

Whisk in melted chocolate until no chocolate flecks remain.

Step 5

If adding alcohol, stir in 1 ½ cups dark rum into chilled eggnog base. (If you prefer to keep the bulk of the batch non-alcoholic, you can add a single shot per glass upon request.)

Step 6

Transfer to a clean bowl and cover surface with plastic wrap. Chill completely, at least 3 hours or preferably overnight.

Step 7

Remove the eggnog base from the refrigerator. In the bowl of a stand mixer fitted with the whisk attachment, beat reserved egg whites until stiff peaks form, 1 to 2 minutes.

Step 8

Whisk eggnog base until smooth. In 3 additions, gently stir egg whites into chilled eggnog base until no streaks of egg white remain. Serve immediately with freshly grated nutmeg or chill until ready to use.