An easy recipe for luscious chocolate liqueur to enjoy as a drink or drizzle over your ice cream, cheesecake, crepes, etc. Try it in coffee too! Note that when making it, you'll need 12 hours to chill the chocolate mixture, so overnight works well.
chocolate, homemade, liqueur
Servings: 80 (Makes about 10 cups)
Calories: 108 kcal
unsweetened cocoa powder
(just over 2 1/4 cups)
(6 1/2 cups)
(such as Everclear 151 proof)
long spoon or whisk
glass bottles with caps/corks for storage
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
Homemade Chocolate Liqueur
Amount Per Serving
Calories from Fat 9
% Daily Value*
Vitamin A 40IU1%
* Percent Daily Values are based on a 2000 calorie diet.