Is it possible to make homemade chocolate liqueur? Yes indeed! And it only takes 15 minutes. Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It can be used in mixed drinks and in desserts, especially in dessert sauces, cakes and truffles.
I love making edible gifts for birthdays. I put myself into the effort so the gift has my heart and my love. Success is always guaranteed. This liqueur is perfect for anyone for any occasion.
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Chocolate Liqueur Recipe
- Total Time: 20 minutes
- Yield: 1 bottle
Description
Chocolate liqueur can be consumed straight, as an after dinner drink or be used in desserts, cakes and truffles.
Ingredients
- 100 g dark chocolate (70% cocoa content)
- 150 g powder sugar
- 200 ml cream
- 250 ml rum
- 4 tbsp unsweetened cocoa powder, sifted
- 1 bottle
Instructions
- In a pan mix together cream, powder sugar and cocoa powder. Start heating over low heat.
- Slowly add the dark chocolate. Stirring continuosly melt the chocolate. Remove pan from the heat and let it cool until lukewarm.
- Mix rum with this melted chocolate sauce, stirring until smooth.
- With the help of a strainer pour the liqueur into the bottle and store it in a cold place. If it gets a bit too thick, dilute it with a splash of rum.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Drinks
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
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Frequently Asked Questions
How should this liqueur be served?
I think of it as an after-dinner drink to sip straight rather than as an aperitif. You can also use it in mixed drinks, dessert sauces, cakes, and truffles — it’s a versatile bottle to have on hand.
What if the liqueur gets too thick after chilling?
Just dilute it with a splash of rum if it thickens too much. Store it in a cold place after pouring through a strainer into a bottle — the 200ml cream and 100g dark chocolate will cause it to firm up somewhat as it chills.
I will try this recipe as soon as I can it sounds wonderful thank you
do you keep this refrigerated
Which rum to use for this recipe? White or golden?
how long will it keep for?
Does it need to be refrigerated?
Just made it! So easy and the bit I tasted off the funnel tasted soooo yum. Cant wait to see if it’s as thick as I like once it cools
Can this be done without using cream?
Thanks