Dads Chocolate Liquor Recipes

EASY CHOCOLATE LIQUEUR RECIPE

Steps:

• Mix the sugar with water and cocoa and bring to a boil over medium heat stirring occasionally.
• Reduce the heat to low and simmer until the cocoa is dissolved and the mixture thickens up slightly.
• Remove from the stove and cool at room temperature.
• Add the alcohol to the mixture.
• Pour the mixture into bottles and cover tightly.
• Keep in a cool, dark place for about 14 days and shake the bottles vigorously everyday.
• Strain liqueur through a cheese cloth or a wet coffee filter. The residue will be very thick so change filter halfway through.
• Pour in clean bottles and cover tightly. Let it age for at least a month in a cool, dark place.

CHOCOLATE LIQUEUR

Steps:

• Mix sugar, water, and cocoa in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring occasionally, just until sugar and cocoa are completely dissolved. Remove from heat and cool to room temperature.
• Pour into a clean 2-quart glass container. Stir in vodka and vanilla bean. Cover tightly; keep in a cool, dark place for 14 days, shaking container thoroughly every 2 days.
• Strain liqueur through a moist paper coffee filter into a clean glass container. Straining will take a couple of hours as residue is very thick. Change filter halfway through. If residue remains, strain again immediately.
• Cover tightly; let liqueur age in cool, dark place at least 1 month.

DAD'S DEATH BY CHOCOLATE

Steps:

• Death by Chocolate:
• In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.
• In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.
• Chocolate Pudding:
• Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
• Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool.

DAD'S BRANDY ICE

Steps:

• Mix brandy, triple sec, creme de cacao, and whiskey liqueur in a glass measuring cup.
• Put about half the vanilla ice cream and half the brandy mixture in a blender; blend until smooth. Add remaining ice cream and brandy mixture; blend again until smooth. Store in freezer in the ice cream container.

DAD'S HOMEMADE CHOCOLATE PUDDING

Steps:

• Place milk in medium sauce pan and begin to heat.
• Mix together dry ingrediants; gradually whisk into milk and bring to a gentle boil.
• Stir butter and vanilla; simmer and stir constantly for 20-30 minutes. There may be some small lumps, but they are tasty lumps!
• Pour immediately into individual serving bowls and enjoy while still warm.
• Pour left overs into an ice cube tray or popsicle molds for a frozen treat later on.

DAD'S CHOCOLATE MILKSHAKE

Steps:

• In a bowl, combine cocoa powder and ice cream.
• Add some of the milk, mashing with a potato masher or a hand held electric beater (not turned on) as you go.
• You can choose to leave it thicker and more lumpy by adding less milk or mashing less (my favorite), or have a thinner shake by adding more milk and mashing more thoroughly.
• Add more cocoa powder if needed.
• SERVE!
• I also like topping with mini chocolate chips.