📋Creamy Homemade Chocolate Liqueur (Dairy-Free & Shelf-Stable)
This authentic Italian Homemade Chocolate Liqueur is rich and creamy yet 100% dairy-free. Unlike quick versions, this recipe is shelf-stable for up to 2 years. The 60-day aging process creates a velvety texture worth the wait.
Servings 2 bottles (1.3 pint - 75 cl)
Calories 2252kcal
Equipment
Ingredients
- 1 ½ cup unsweetened cocoa powder
- 2 sticks vanilla
- 2 cups 95% alcohol or vodka
- 4 cups caster sugar
- 3 cups fresh water
Instructions
Infuse the vanilla pods into the alcohol
- Cut the vanilla pod lengthwise and scrape the seeds into a glass jar. Add the empty pod to the jar as well.
- Pour the alcohol (or vodka) over the vanilla, seal the jar tightly, and let it infuse in a dark place for 30 days.
Making the chocolate syrup
- After the month has passed, prepare the syrup by placing the water and sugar in a large saucepan over medium heat. Use a large pan because the chocolate syrup will significantly increase in volume once it starts to boil.
- Stir until the sugar is fully dissolved, then gradually add the cocoa powder. Whisk constantly to ensure the cocoa melts completely into the syrup without forming lumps.
- Bring the mixture to a gentle simmer and let it cook for exactly 5 minutes.
- Remove the pan from the heat, cover it, and allow the syrup to cool down completely to room temperature.
Mixing it all together
- Once the syrup is completely cold, filter it through a fine-mesh strainer to ensure it is smooth.
- Filter the vanilla-infused alcohol through a sieve directly into the chocolate syrup to remove the vanilla pod and seeds .
- Stir the mixture vigorously for at least 10 minutes. This step is critical to ensure the dense chocolate syrup and the lighter alcohol bind together perfectly to create a creamy consistency.
- Transfer the liqueur into glass bottles or large mason jars using a ladle and a funnel. Seal the bottles with a cork or tight lid.
- Place the bottles in a cupboard and let them rest for another 30 days before drinking. This aging period is essential for the flavors to merge and the texture to thicken.
Video
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 ¼ 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
