Dads Chocolate Liquor Recipes

EASY CHOCOLATE LIQUEUR RECIPE

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.

DIY CHOCOLATE LIQUEUR RECIPE

Steps:

• Combine cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
• After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for an additional day.
• Strain out nibs through a sieve and then filter through coffee filter into bottle or jar you'll use for storage.

DAD'S CHOCOLATE LIQUOR

Steps:

• Melt chocolate with 300ml of milk till smooth, then remove chocolate and milk from heat.
• Add Condensed Milk to Chocolate and Milk mixture. Whilst mixing in Condensed Milk, add half the Vodka, then the Cream.
• Use left over Milk and alcohol to make stronger or weaker.
• Pour into bottles and leave to chill.

DAD'S CHOCOLATE CREAM PIE AND VARIATIONS

Steps:

• MIx cornstarch, 1 cup sugar and salt.
• Melt unsweetened chocolate in scalded milk.
• Gradually add milk.
• Cook in double boiler till thick, about 10 minutes, stirring constantly.
• Slowly add small amount of hot mixture to egg yolks.
• Stir into remaining hot mixture.
• Cook 5 minutes.
• Cool.
• Add butter and vanilla.
• Pour into shell and spread with meringue made out of whites and 6 Tablespoons sugar.
• Bake at 350° for 12-15 minutes.
• ** For Butterscotch: Omit chocolate. Substitute brown sugar for white sugar and increase butter to 3 tablespoons.
• ** For Caramel: Omit chocolate. Decrease sugar to 2/3 cup and caramelize 1/4 cup of sugar and add to scalded milk.
• *** For Coconut: Omit Chocolate. Decrease sugar to 2/3 cup. Add 1 cup moist, shredded coconut to filling. Sprinkle 1/2 cup coconut on meringue before browning.

DAD'S CHOCOLATE MILKSHAKE

Steps:

• In a bowl, combine cocoa powder and ice cream.
• Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go.
• You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly.
• Add more cocoa powder if needed.
• SERVE!
• I also like topping with mini chocolate chips.

DAD'S HOMEMADE CHOCOLATE PUDDING

Steps:

• Place milk in medium sauce pan and begin to heat.
• Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil.
• Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps!
• Pour immediately into individual serving bowls and enjoy while still warm.
• Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.