Dark Chocolate Liqueur Recipes

CHOCOLATE LIQUEUR

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.

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.

DARK CHOCOLATE MARTINI

Steps:

• Mix 2 tablespoons each raw sugar and finely chopped dark chocolate on a plate. Combine 2 ounces each chocolate liqueur and vodka, 1 ounce chilled espresso, 1/2 teaspoon fresh orange juice and a strip of orange zest in a cocktail shaker with ice; stir well. Moisten the rim of a chilled martini glass and dip it in the sugar-chocolate mixture. Strain the cocktail into the glass and garnish with an orange wedge.

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

DARK CHOCOLATE LIQUEUR

Steps:

• For the liqueur: mix together the cocoa and boiling water until smooth. Leave to cool.
• Stir in the cream, condensed milk and vodka until blended. Pour into a sterilised bottle or jar and seal tightly. Chill for up to 2 weeks.
• For the chocolate cups: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to stand for 10 minutes to thicken slightly.
• Cut 12 squares of foil and place over 12 upturnedshot glasses. Mould the foil around the glasses, smoothing out any creases.
• Carefully release the foil to retain the shape. Turn the right way up and press down lightly to create a flat base.
• Spread the chocolate evenly over the inside of the foil, using a teaspoon. Chill for 1 hour.
• Carefully peel off the foil, starting at the top. If the chocolate starts to soften return to the refrigerator to firm up. Chill the cups until ready to serve.
• Serve the chilled liqueur in the chocolate cups.