Chocolate liqueur: 7 recipes at home

It is not difficult to make a delicate and tasty chocolate liqueur yourself. For the base, we suggest using light rum, sugar cane alcohol. Of course, if they are not available, they can be replaced with cognac, vodka, food alcohol or purified moonshine.

The strength of the alcoholic element should not exceed 40%-45%. For the rest of the ingredients, spare no expense and buy the highest quality possible: chocolate with a high cocoa content (60% or more), fresh low-fat milk, cocoa powder, hazelnuts.

Chocolate liqueur with milk

Cooking time - 3 weeks.

Grated chocolate does not dissolve well in the process of infusing alcohol-based liquors. To obtain a homogeneous consistency, we recommend 2 solutions to the problem:

1. Reheat the chocolate infusion in a water bath after a week's aging by placing the container in a pot of 50°C-60°C water for 20-30 minutes, stirring the contents thoroughly;

2. Melt the grated chocolate in a water bath from the very beginning, mix it with a pinch of vanilla and the required volume of the base, and whip the resulting mixture with a blender.

Ingredients

1. Dark chocolate - 100 g

2. Alcohol base (rum, vodka, cognac, moonshine) - 750 ml

3. Vanillin a pinch

4. Sugar - 500 g

5. Milk - 200 ml

6. Water - 200 ml

The method of preparation

1. Grate the chocolate bar on a fine grater or grind it in a blender.

2. Pour the crumbs into a jar and add a little vanilla.

3. Pour in the alcohol base and mix well.

4. Close the container with a lid and put it in a dark, warm place.

5. Shake the jar several times a day for 7 days several times a day.

6. After the prescribed time, remove the tincture container.

7. Pour milk and water into a saucepan. Then pour sugar into the liquid and mix thoroughly.

8. Boil the syrup over low heat, stirring it constantly.

9. Cool the syrup to room temperature.

10. Pour the syrup into a jar of chocolate tincture and shake the contents.

11. Hide the filled vessel in a dark place for 2 weeks and shake it daily.

12. When the required time has passed, pour the liquor into bottles.

Shake the bottle a little before serving to remove any sediment. In this case, there is no need to filter through a strainer or thick cheesecloth, because chocolate is a delicious treat that will not spoil either your appearance or mood.

Quick milk chocolate liqueur

Preparation time - 3 to 48 hours.

This drink is also called "Choco". It will help out if you have guests coming over soon, but you don't have time to infuse the liquor at all. It is clear that it is better to keep it for at least a few days after preparation, but it will quickly dissipate even without aging.

Ingredients

1. Milk - 500 ml

2. A bag of hot chocolate - 2 servings

3. Cocoa powder - 100 g

4. White rum - 100 ml

5. Food grade undiluted alcohol - 100 ml

The method of preparation

1. Pour cocoa and chocolate into a saucepan.

2. Pour the powder with milk.

3. Stirring constantly, bring the mixture to a boil.

4. Cool the liquid to room temperature.

5. Add rum and alcohol, stir.

6. Pour into a beautiful original container. If necessary, store the drink in the refrigerator for 2-3 months.

Chocolate liqueur with hazelnuts

Preparation time - 6-10 weeks.

For this recipe you will need vegetable glycerin. It is harmless, natural, and will give the liquor softness. It can be bought in special shops for winemakers or in online cosmetics stores. This ingredient improves the consistency of the drink and prevents cocoa powder from settling.

Ingredients

1. White rum, vodka or cognac - 700 ml

2. Sugar - 300 g

3. Water - 150 ml

4. Cocoa powder - 3 tbsp.

5. Vegetable glycerin - 1 tsp.

6. Vanilla - 1 pod

7. Unroasted hazelnuts - 230 g

8. Almond extract (optional) - a few drops

The method of preparation

1. Bake hazelnuts on a baking sheet in the oven at 160°C-180°C for 12 minutes.

2. Cool the nuts, wipe them with a clean towel, peeling them off.

3. Roughly chop the hazelnuts.

4. Put the nuts and vanilla in a jar, pour the alcohol base and close the lid.

5. Insist in the dark and cool for 1-4 weeks.

6. After the specified time, strain the liquid.

7. Squeeze the extract out of the hops with a press.

8. Mix the resulting with tincture.

9. Add cocoa to the liquid and mix thoroughly.

10. Put the container in a cool, dark place for another 1-2 weeks.

11. When the required time has passed, strain the liquid through a coffee filter or thick cheesecloth folded in several layers.

12. We make it simple sugar syrup.

13. After it has cooled, add it to the vanilla and walnut infusion.

14. Pour into a container containing vegetable glycerin and (optionally) almond extract.

15. Close the lid, shake and leave the liquor for another 4 weeks.

Homemade chocolate liqueur without milk

Cooking time - 1 week.

You can store this drink for several years.

Ingredients

1. Sugar - 3 cups

2. Dark bitter chocolate - 300 g

3. Vodka, brandy or moonshine - 1 liter

4. Water - 300 ml

The method of preparation

1. Grind the chocolate on a fine grater. Pour the resulting mass into a jar and pour vodka or other alcohol base.

2. Close the container with a lid and store in a warm, dark place for 1 week.

3. Shake the contents daily.

4. After the required time, brew simple sugar syrup.

5. Cool the liquid to room temperature.

6. Pour the syrup into the jar with the chocolate tincture and mix thoroughly.

7. To make the chocolate dissolve better, put the container in a water bath (approximately 60°C) for 10-15 minutes and stir the mixture thoroughly.

8. Then bottle the liquor and store it in the refrigerator.

Recipe for Mozart liqueur

Cooking time - 2 weeks.

Ingredients

1. Chocolate extract - 2 tsp.

2. Vanilla extract - 1 tsp.

3. Vodka, rum or cognac - 350 ml

4. Sugar syrup - 120 ml

Method of preparation

1. Pour sugar into water and bring to a boil, stirring the liquid.

2. Cool the syrup to room temperature.

3. Pour vodka into a half-liter bottle.

4. Add extracts and simple sugar syrup.

5. Stir the contents, put the container in a dark place for 2 weeks.

6. Filter the liquid.

7. Store the resulting liquor in a cool and dark place.

Classic chocolate liqueur

Ingredients

1. Sugar - 300 g

2. Water - 180 ml

3. Vodka - 750 ml

4. Cocoa powder - 125 g

5. Vanilla pod - 1 pc.

The method of preparation

1. To prepare sugar syrup, then cool down.

2. Put a vanilla bean cut lengthwise into a large jar, add cocoa and pour in vodka and 250 ml of sugar syrup.

3. Close the jar, shake, leave at room temperature for 14 days.

4. Shake the jar every 2-3 days.

5. Strain the liquor through cheesecloth, pour into a bottle, tightly cork, let it brew for 30 days before use.

Dark chocolate liqueur based on dark chocolate

Ingredients

1. Dark chocolate - 150 g

2. Sugar - 100 g

3. Water - 250 ml

4. 45-degree alcohol - 500 ml

The method of preparation

1. Pour the chopped (grated) chocolate into alcohol and keep it in the refrigerator for 1 week.

2. Then cook sugar syrup, cool, mix with chocolate alcohol and strain through a cloth.

3. Pour the finished liquor into bottles, cork. Store in a cool place protected from light.

Update: 30.06.2018

Category: Liqueurs and Tinctures