Yes, you read that right. Homemade Chocolate Liqueur. To pour over your ice cream, cheesecake, crepes, pancakes. To drizzle into your coffee, smoothie or shot glass. Can I get an Amen?
This recipe is straight from Italy, my friends. It’s a chocolate lover’s dream, turning plain anything into a special treat with a little somethin’ somethin’ to warm you up.
We enjoy this every time we go to Connecticut to visit my in-laws. All of us, even the kids (the big ones), giddily pour it on our dessert every night. It’s a great way to cap off a delicious meal. Who cares if it takes us a little longer to get up and do the dishes?
This homemade chocolate liqueur would make a great host/hostess gift or present for Christmas, Hanukkah, New Years…oooh, and Valentine’s Day is not far away. Store it in the refrigerator for up to six months (or freezer for longer) and break it out anytime you need a little chocolate comfort.
You’re welcome.
P.S. This is easy to make, but the chocolate mixture requires 12 hours to chill before adding in the vanilla. Then you wait another hour to mix in the alcohol before the liqueur is ready for bottling (or drinking)! It’s a great project to start in the evening, let it chill overnight, and then finish the next day.
Salute!
P.S. If you enjoy homemade drinks, don’t miss my hubby’s Apple Pie Moonshine Recipe and his Lemonade Moonshine!
(Recipe Source: My sister-in-law Flora, who got it from her sister Maria in Italy)
- 10 1/2 ounces unsweetened cocoa powder (just over 2 1/4 cups)
- 3 1/4 pounds granulated sugar (6 1/2 cups)
- 1/2 gallon whole milk
- 1 teaspoon vanilla extract
- 17 ounces grain alcohol (such as Everclear 151 proof)
- tall pot
- long spoon or whisk
- funnel
- ladle
- glass bottles with caps/corks for storage
- stove
- refrigerator/freezer
- In a tall pot, combine the cocoa and sugar with a whisk. Add milk a little at a time, stirring as you go.
- Place the pot over medium heat on the stove, stirring constantly. After a few minutes, foam will form on the surface. Continue stirring constantly until the foam disappears. (It will take about 25 minutes from the time you first placed the pot on the stove.)
- Turn off the heat and set the pot on a different burner to cool a bit before placing it, covered, in the refrigerator for 12 hours.
- After the chocolate mixture has chilled, stir in the vanilla. Then, after one hour (the pot can stay out during that time) stir in the alcohol.
- Have your clean glass bottles next to the pot. To fill each bottle, place a funnel in it and ladle in enough liqueur to fill it almost to the top. Cap or cork your bottles and store them in the freezer, ideally, keeping one at a time in the refrigerator for up to six months. Thaw frozen liqueur in the refrigerator.
- To serve, shake the bottle first and then pour in your glass, coffee, or over your dessert.
Recipe from my sister-in-law's sister
Leah Frost
Is the serving size 1 oz? for the nutritional facts? Thanks 🙂
Mamma C
Hi Leah – Yes, one ounce per serving.
Amy
I am making this for favors for a bridal shower, can I refrigerate it instead of freezing, maybe a week before the shower?
Mamma C
Hi Amy – What a fun idea for a bridal shower! Yes, as the recipe states, you can refrigerate the chocolate liqueur for up to six months.
SSue
It would be helpful if the measurements of the cocoa and sugar were in cups instead of ounces and pounds.
Mamma C
Hi Sue – I just added that info in the recipe card. It’s 6 1/2 cups of sugar and just over 2 1/4 cups of cocoa.
Beth
Is the unsweetened cocoa powder or is it chunks of unsweeten chocolate??
Mamma C
Hi Beth – It’s the unsweetened cocoa powder. I updated the recipe to make it more clear.