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Chocolate melt in a water bath and cool slightly.

Chilled cream whipped in a food processor with vanilla sugar, adding chocolate and condensed milk.

Then add whiskey and beat again until smooth.

My comments: I have lowered the amount of whiskey to 350 ml, because I wanted the liqueur was not too strong. The result is a superior home one liter of liquor with excellent consistency. The recipe is very simple, fast. Most importantly, this excellent liqueur I can make at home. And as the whisky got, the second time the liquor will cost me cheaper.

Let it brew for a day (I insisted at room temperature, but preferably 3 to 5 days), then pour into bottles and cool. Store in the refrigerator. Nice!