Chocolate Liqueur Recipe - Food.com (2024)

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photo by mary winecoff

Reviews

1. I made this around Christmas time as we brew our own vodka and I'm always looking for new ideas and flavours. It was very successful. I have bought commercial chocolate flavouring before but will never have to again. This was excellent. I have since made it with vanilla essence instead of the bean (ran out) and it really was equally as good - and easier. I am a bit too impatient to strain properly although I'm sure it gives a superior liqueur and I would take the trouble if giving it as a gift. In fact it is always my intention to give this as a gift but we keep drinking it all! I have read other recipes with various ingredients but this one uses ingredients nearly everyone would have in their kitchen (except the vodka I suppose - but I always do) and it still beats the commercial flavouring - this is why I have to give 5 stars. Worst part is waiting, but for those wondering, you can also drink it straight away!

   Aussie Veg

2. This is a preliminary report--the ingredients have been combined as directed; the jars are sitting on a shelf in a cool dark place and being shaken every two days. We are eagerly awaiting the results.Update: Five months later--I have FINALLY strained the liqueur. It took AGES. End result: an absolutely GORGEOUS, nearly clear dark liqueur. It tastes very chocolate-y and is sweet without being saccharine. It is very strong--tastes like a brandy. While I'm sure it would have been lovely if I had strained it within a couple of weeks, it seems this accidental 'aging' has made it even better. At a friend's suggestion, I'm starting a second batch and adding mint. Great stuff!

   Chef Kate

3. This was incredible! I realy enjoyed making this - even though the wait was unbearable! I love it in milk - tastes like an adult chocolate milk. So good - this will be used again & again.

   Feej3940

4. See Also

   Quinoa Flour Recipes Index - Plus How to Make Quinoa Flour

   Real easy. Took me just under 30 minutes to get the stuff into the bottle. However, I converted cup measurements to grams and cubic centimeters & used an accurate weighing scale. Tastes great and I am sure the final product will be super class.

   rajatsaxenaa

5. I guess I'm in the minority, but I could not get this to strain. I kept changing filters and literally let it sit for hours, and it just wouldn't go through. Great idea, but not worth the hassle.

   Jeri Roth Lande

see 6 more reviews

Tweaks

1. This recipe is delicious and my friends moaned after tasting it, however it was difficult trying to strain it through a coffee filter, Cheesecloth was too coarse to trap the tiny cocoa dust. The perfect thing was straining it through a handkerchief. It still took a long time, but was doable. I had to rinse out the handkerchief several times, and it did leave a bit more sediment than the coffee filter but the coffee filter would have taken DAYS.

   Ugeauxgirl251

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