1 c heavy cream
¾ c Jamison or other Irish whiskey
8 oz chopped quality white chocolate (must contain Cocoa butter)
½ tsp instant espresso
¼ tsp Cocoa powder
1 pinch salt
½ tsp pure vanilla extract
Stir together the Cocoa powder, instant espresso, and salt.
Heat the cream to just boiling along with the cocoa mixture. Remove from the stove top immediately and pour the liquid over the chopped chocolate. Stir until the chocolate is melted.
Stir in the whiskey and vanilla.
Strain through a fine sieve and chill in the refrigerator for up to 2 weeks.
