Create Something Truly Decadent
With Chocolate Liqueurs




Photo by: Mrs. Magic on Flickr
Chocolate Bar Homemade Chocolate Liqueurs


Mmmm...what could be better than the gift of chocolate? Try a different twist on the usual chocolate-truffle-goody-basket thing and give some homemade chocolate liqueur! It's so easy to make and will be a gift that is sure to impress!

Chocolate Liqueur I

Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 2 cups vodka
  • 2 cups water
  • 2 cups sugar

Directions:

  1. In a medium bowl, combine the cocoa powder and boiling water, stirring to dissolve the cocoa. Set aside.
  2. In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
  3. Stir the sugar syrup into the cocoa mixture and add the vodka. Strain through a fine-mesh strainer, or a coffee filter, into a container with a lid.
  4. Refrigerate overnight. The liqueur will keep for several weeks, but the flavor of the vodka will weaken as time goes on.

Creme de Cacao

Ingredients:

  • 1 1/2 cups sugar
  • 3/4 cup water
  • 750 ml vodka
  • 1/2 cup dutch processed (unsweetened) cocoa
  • 1 teaspoon vanilla extract

Directions:

  1. In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
  2. Mix the cocoa with a little of the vodka to dissolve the powder. Gradually add a little more vodka, mixing as you add. Combine dissolved cocoa, remaining vodka, sugar syrup, and vanilla extract in a large jar or bottle. Cover tightly and shake well to mix. Let steep for 2 weeks, shaking container daily. Then let steep undistrubed for 1 month.
  3. When steeping period is complete, most of the chocolate will have settled to the bottom. Slowly pour off the liquid being careful not to disturb the chocolate which has settled. Discard the chocolate on bottom.
  4. Pour the liquor into a sealable decanter; seal and store for at least 1 week before serving. The liqueur should be shaken slightly before using.

Chocolate Liqueur II

Ingredients:

  • 1 liter 151 proof rum
  • 2 vanilla beans, split lengthwise
  • 1/4 cup cocoa nibs
  • 1 cup sugar
  • 1/2 cup water

Directions:

  1. Pour rum into a large bottle; add vanilla bean halves and cocoa nibs and close bottle. Set aside for three weeks, shaking bottle every day to mix ingredients.
  2. At the end of three weeks, combine sugar and water in a saucepan. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature.
  3. Add sugar syrup to rum and cocoa mixture. Cover tightly and shake well to mix.thoroughly strain and filter the mixture into a sealable decanter.



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