Chocolate cream liqueur (a la Baileys) in Thermomix

Thank you, I'll try your recipe
I have no recipes for sauces in the book that came with it. But we also bought two branded books directly from them, seemingly translated from German. My recipe is from there.

And what is the recipe for a liqueur like "Baileys" in your book? We made it according to a recipe from a "native" book from the Thermomix, it turned out to be some kind of strongly chocolate liqueur, it doesn't look like a baileys at all.

Chocolate cream liqueur (like Baileys)
20 g milk chocolate
20 g dark chocolate
180 g sugar
1 egg
400 g cream
250 g whiskey

Put chocolate, sugar, egg and 200 g cream in a bowl, mix 10 sec / sq. 10, then warm up for 5 min / 90 * C / sk. 3 and slowly add whiskey.
Set 4 min / 90 * C / sk. 3 and slowly add the whiskey and remaining cream through the opening of the lid.
Pour the hot drink into a bottle and store in the refrigerator.

bluekitten, also completely different
I love this liqueur very much and cook it often. I add to baked goods, to coffee. The only thing that needs to be done only with vodka, if you add cognac, it turns out hard. I also like it to stand a little, then the smell of alcohol is not as sharp as immediately after cooking.
Here is the prescription:

200 g sugar
4 yolks
1/2 tsp vanillin (I put a box of vanilla sugar)
200 ml 10% cream
250 g vodka
25g chocolate (I put milk)

Grind sugar on a sc. 10/10 sec
Set the butterfly, add the yolks, vanillin 4 min. / 70 g / sq. 4
Add cream, vodka and chocolate 4 min / 70 g / cc 4

I melt the chocolate in the microwave, or grind it together with sugar, or more often break it into small pieces and put it in hot yolks with sugar, wait a little for it to be heated and then add cream and vodka.
I immediately pour it hot into the bottle. It turns out about 600-650 ml. I leave the bottle with the cap open until it cools and then put it in the refrigerator.

Thank you! Let's do it for the new year!
It seems to me that in my book in some recipes they simply forgot to write that it is necessary to install a butterfly

[rsvek]

rsvek, I was interested in the liqueur recipe, and since I do not and will not have a thermomix, but there is a chocolate maker that is very suitable for this recipe, questions arose.
1. Sugar, crushed into 10 cc = powdered sugar?
2. Butterfly, what is it? What is comparable, with a whisk in a blender, with a sharp knife like in a food processor, with a whisk?
3. Where and for how long do you store the finished liquor?

1. Yes, sugar must be ground into powder.
2. A butterfly is a thing in the middle:

I would match it with a whisk. In the case of liqueur, it emulsifies.
3. Store the finished liquor in the refrigerator. And how much is not said. But this is not a few days, it can be stored for a long time.

[rsvek]

rsvek, I was interested in the liqueur recipe, and since I do not and will not have a thermomix, but there is a chocolate maker that is very suitable for this recipe, questions arose.
1. Sugar, crushed into 10 cc = powdered sugar?
2. Butterfly, what is it? What is comparable, with a whisk in a blender, with a sharp knife like in a food processor, with a whisk?
3. Where and for how long do you store the finished liquor?

Lika,
1. Yes, you can just take powder.
2. A butterfly is what is small in the picture for bluekitten, similar to a butterfly. It is put on a rod above the knives and rotates at speed in the bowl (while the knives are chopped), that is, it whips the mass in the bowl. It's good to make a cream, whip whites, etc.
3. I store it in the refrigerator. The latter has been standing for a long time - already from six months. If on the table, it will not turn sour, but there is a fear that in the warmth the alcohol will settle down. You can, of course, stir, the taste does not change, but I don't like the fact itself

Without TM, the employee tried to cook according to this recipe in a water bath (temperature during cooking should be 70 g), stirring constantly with a whisk. It seems to have worked out, but, he says, laborious. I think the main thing is that the sugar is dispersed in the yolks.
If you cook, write the result, it’s very interesting. True, I don’t have a chocolate maker, I don’t know how it works.
Good luck

[rsvek]

rsvek, bluekitten, Thank you

The chocolate girl whips and heats up to 75-80 degrees herself at the same time. I cook cocoa, hot chocolate and mulled wine in it. I think it should work out, but I will definitely show the result.