Homemade Chocolate Liqueur

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This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life.  Offer a small glass of this chocolate alcohol drink to your guests after dinner and you will see their eyes sparkle! Even better, make some extra bottles to give away as an edible gift and you will be remembered forever.

Origins of this chocolate liqueur

I tried this chocolate liqueur the first time at the Eurochocolate fair in Perugia, Umbria. As many of you may know Perugia is the native town of the famous chocolate Baci Perugina, a small bite sized chocolate with hazelnuts wrapped in a blue silver paper with a love message inside.

This Eurochocolate festival is held every year and the entire historic centre of Perugia is packed with chocolate stands. The town is invaded for a few days and you can find chocolate in any form, even gigantic chocolate sculptures. This is the first time I tasted this chocolate liqueur and I was hooked. I had to add this liqueur recipe to my homemade liqueurs series.

When I visited my mom, I spent a lot of time searching for this recipe in her vast cooking library and found it in an old magazine of Cucina Italiana published during the ’60s.

Coincidentally, just a month previously I had visited the famous Chocolate city of Valrhona and stocked up with the most delicious chocolate and cocoa. I had all I needed!

Two months brewing

If you want to make this recipe, you need to get started now as it has to rest for 2 months. During the first month the alcohol has to infuse with the vanilla, then another month for the cocoa, syrup and alcohol to brew. Don’t take any shortcuts, it is during this resting time that the flavours merge together into an unforgettable magical experience.

You cannot waste any time, especially if you want to have it ready for Easter. Buy the best cocoa you can find, 2 vanilla pods and a bottle of 95% alcohol.

Infuse the vanilla pods into the alcohol

1. Cut the vanilla stick in half,
2. Scrape the seeds into a jar
3. Cut the pod into small pieces and add into the jar
4. Pour over the alcohol
5. Let the vanilla brew in the alcohol in the sealed jar for 1 month
6. After one month you can proceed to the next phase

Prepare the cocoa syrup

7. Prepare a syrup by melting the sugar in water
8. Let it boil for a few minutes
9. Add the cocoa gradually
10. Always stirring until it melts into the syrup completely
11. Let it simmer for 5 minutes
12. Remove from the heat, cover and let it cool down at room temperature

Mixing it all together

13. Once cold, filter the chocolate syrup
14. Sieve also the alcohol which was infused with the vanilla pods
15. Stir well for at least 10 minutes to make sure all is combined

16. The liqueur should have a creamy consistency
17. Using a ladle, transfer the liquor into bottles
18. Close the bottles with a cork and wait another month before drinking it

Top tips

• Use good quality cocoa
• Do not replace vanilla pod with vanilla extract
• Use a large pan when you make the syrup to make sure it doesn’t spill when you add the cocoa. You will be adding a lot of cocoa
• Once you combine the cocoa syrup with the alcohol you will have to mix for a long time. You may want to use an electric mixer.
• If you want to have a creamier liqueur use less water ( 2 1/4 cups – 500 ml) to make the syrup, however, it is then best to store it in a jar instead of a bottle.
• You can also use this chocolate alcohol drink over ice cream or in sponge cakes

More homemade liqueurs recipes

Homemade liqueurs are such a satisfying project, enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.

I already have some published and more will come. Just be ready when the fruits are in season to start your collection:

• limoncello
• nocino
• curacao

Check out the category: Drinks & homemade liquors

Dessert you can pair with this chocolate liqueur

You can use this liqueur with many different desserts, but I really recommend some cookies like butter biscuit, meringues or chiacchiere to dip into it.

Any fresh fruit or fruit cake will also go very well, like a Tarte Tatin or a pear crumble.

If you are making this homemade chocolate liqueur leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Homemade Chocolate Liqueur

This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life.  Offer a small glass of this chocolate alcohol drink to your guests after dinner and you will see their eyes sparkle! Even better, make some extra bottles to give away as an edible gift and you will be remembered forever.

Prep Time 5 minutes

Cook Time 13 minutes

Resting time 60 days

⏲️Total Time 60 days 18 minutes

Servings: 2 bottles (1.3 pint – 75 cl)

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 1 1/2 cup cocoa powder
• 2 sticks vanilla
• 2 cups 95% alcohol or vodka
• 4 cups caster sugar
• 3 cups fresh water

Equipment

• Glass Bottle 1 gallon
• Good Grips Bottle Brush
• Vintage Glass Bottles
• Auto Stop Funnel
• Measuring mugs
• Mini Measuring Set
• Small liqueur glasses
• All-Clad Sauce Pan 3-Quart
• Fine Mesh Strainer

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Instructions

• Cut the vanilla stick in half
• Scrape the seeds into a jar
• Cut the pod into small pieces and add into the jar
• Pour over the alcohol
• Let the vanilla brew in the alcohol in a sealed jar for 1 month

After one month

• Prepare a syrup by melting the sugar in water and let it boil for a few minutes
• Add the cocoa gradually and always stirring until it melts into the syrup completely
• Let it simmer for 5 minutes
• Remove from the heat, cover and let it cool down at room temperature

Mixing it all together

• Once cold, filter the chocolate syrup
• Sieve also the alcohol which was infused with the vanilla pods
• Stir well for at least 10 minutes to make sure all is combined
• Transfer the liquor in bottles, close with a cork and wait another month before drinking it

Video

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Notes

• Use good quality cocoa
• Do not replace vanilla pod with vanilla extract
• Use a large pan when you make the syrup to make sure it doesn’t spill when you add the cocoa. You will be adding a lot of cocoa
• Once you combine the cocoa syrup with the alcohol you will have to mix for a long time. You may want to use an electric mixer.
• If you want to have a creamier liqueur use less water ( 2 1/4 cups – 500 ml) to make the syrup, however, it is then best to store it in a jar instead of a bottle.
• You can also use this chocolate alcohol drink over ice cream or in sponge cakes

Nutrition

Calories: 2252kcal | Carbohydrates: 437g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Sodium: 39mg | Potassium: 983mg | Fiber: 21g | Sugar: 400g | Calcium: 94mg | Iron: 9mg

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