Prep Time: 15 mins
Servings: 20
Ingredients
- 4 oz Semisweet Chocolate Chips
- 10 oz Milk Chocolate Coins
- 1 C Bourbon Cream
- ¼ C Praline Cream
- 1 T Peppermint Schnapps
- ¼ C Corn Syrup
- ¼ C Dark Cocoa Powder
- ¼ C Crushed Candy Canes
Instructions
- Heat the bourbon and praline cream in a saucepan until it reaches a simmer.
- Place chocolate chips and coins in a mixing bowl.
- Pour cream over the chocolate and let set for 5 minutes.
- Whisk together until combined.
- Add schnapps, corn syrup, crushed candy canes, and cocoa powder.
- Stir until combined.
- Pour over your favorite ice cream or treat.
- Store in the refrigerator until use.
Go Rogue by adding some Cayenne Pepper or using White Chocolate.
Want Chef Jeff, The Rogue Chef, to make this treat or any other meal for you? Contact him at www.TheRogueChefBranson.com.
Check out the published version of this recipe in the Branson Globe.
