Reviewed: Mar. 10, 2013

Made this to give as Christmas gifts one year and everyone loved it. The only change I made was to half the whiskey- and it was plenty! I would taste it before adding the full amount. MUCH cheaper than the store bought.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLYNBOERSMA

Cooking Level: Intermediate

Living In: West Olive, Michigan, USA

Reviewed: Mar. 3, 2013

I used 1/2 cup heavy cream and 1/2 cup half & half. Only a drop of almond extract and cut the choclate down in half. Use only Jameson Irish whiskey and cut that down 1/3 cup. This is my third batch and I think I nailed it.The recipe calls for way too much almond.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ldeck

Reviewed: Feb. 17, 2013

Made a double batch....Used 2 cups of segrams and turned out perfect..Also cut back on the almond extract .. used 1tsp in 2 batches... I'm very happy with the results...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

moevalley

Home Town: Moses Lake, Washington, USA

Reviewed: Jan. 4, 2013

This recipe kicks balls. No need to reduce anything. I doesn't taste like commercial stuff-it's better and "real". I make it every year to go along with a home brewed stout for carbombs.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Apendecto

Cooking Level: Professional

Reviewed: Dec. 28, 2012

This is a great recipe. I gave this as gifts for Christmas. Buy a decorative bottle to make a nice gift basket or use a small mason jar that fits nicely into a mug, put a bow on top and you're done. I also made a batch of Caramel Cream by substituting the whiskey with Caramel Vodka and the chocolate syrup with caramel syrup and omit the almond extract. It was awesome!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ladevant

Reviewed: Dec. 24, 2012

Very strong. I will reduce the whiskey next time but overall, good flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BGCOOK

Cooking Level: Expert

Living In: Thornton, Colorado, USA

Reviewed: Dec. 22, 2012

This turned out surprisingly well, but holy cow, is it ever strong if you make according to the recipe! I started with 1 1/2 cups Jameson whiskey, and that was WAAYYYY too strong for me. I doubled the recipe keeping the 1 1/2 cups whiskey, and it's perfect. I also used some half n half in place of some of the cream as suggested by other reviewers, and I used a mocha syrup (homemade) and omitted the coffee granules. I also used only a tiny drop of almond for the whole 2x recipe, and I kept the mocha syrup at 2 TBS, also. I now have 3 jars in the fridge...one for me, and 2 for gifts. Judging from the taste now, this is definitely a keeper. It's very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Dec. 18, 2012

This is an excellent recipe. For the person who has problems with the separation, all you have to do is shake the container when you serve it. That way you won't lose any of this wonderful concoction.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Femalto

Cooking Level: Expert

Home Town: Roseville, California, USA

Reviewed: Dec. 13, 2012

I have made this recipe more than once. Love it!! The flavor mellows after storing in the fridge for a few days. Keep this in mind if you are serving it same day, it may taste a little strong!

Was this review helpful? [ YES ]
1 user found this review helpful