EASY CHOCOLATE LIQUEUR RECIPE
This easy chocolate liqueur recipe is an old family treasure that is made with cocoa powder. Perfect gift for the holidays and inexpensive.
Provided by The Bossy Kitchen
Categories Beverages
Time P14DT20m
Number Of Ingredients 4
Steps:
- Mix the sugar with water and cocoa and bring to a boil over medium heat stirring occasionally.
- Reduce the heat to low and simmer until the cocoa is dissolved and the mixture thickens up slightly.
- Remove from the stove and cool at room temperature.
- Add the alcohol to the mixture.
- Pour the mixture into bottles and cover tightly.
- Keep in a cool, dark place for about 14 days and shake the bottles vigorously everyday.
- Strain liqueur through a cheese cloth or a wet coffee filter. The residue will be very thick so change filter halfway through.
- Pour in clean bottles and cover tightly. Let it age for at least a month in a cool, dark place.
Nutrition Facts : Calories 132 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHOCOLATE LIQUEUR
Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.
Provided by Elmotoo
Categories Beverages
Time P14DT10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
- Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
- Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
- Cover tightly; let liqueur age in cool, dark place at least 1 month.
Nutrition Facts : Calories 2763.8, Fat 3.7, SaturatedFat 2.2, Sodium 20.7, Carbohydrate 315.6, Fiber 9, Sugar 299.9, Protein 5.3
This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life. This recipe doesn't have heavy cream nor milk, therefore this alcoholic chocolate drink is non-perishable and has a long shelf life.
Provided by Laura Tobin
Categories Drinks
Time P1m30DT18m
Number Of Ingredients 5
Steps:
- 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
Nutrition Facts : Calories 2252 kcal, Carbohydrate 437 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Sodium 39 mg, Fiber 21 g, Sugar 400 g, ServingSize 1 serving
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