Dark Chocolate Liqueur Recipes
DARK CHOCOLATE LIQUEUR RECIPE
Creamy, very chocolatey, and not too sweet dark chocolate liqueur with a great hint of vanilla. Made with dark chocolate, rum, evaporated milk, sugar, and vanilla seeds from vanilla bean. Tastes great plain or with desserts. Makes a perfect Christmas, Easter or anytime gift from the kitchen.
Provided by Ester | esterkocht.com
Categories Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium - low heat. In the meantime, split the vanilla bean lengthwise and scrape out the vanilla seeds. Next combine, evaporated milk, dak chocolate, the scraped-out vanilla seeds, powdered sugar, brown rum, and the empty vanilla bean pod in a medium pot.
- Stir well and put the medium pot over the larger pot with boiling water. Let cook for about 10 minutes while stirring continuously until the liqueur is nicely thick. It's very important that it doesn't boil! Remove vanilla bean and pour part of the hot liqueur in the jar. Then fill it in sterilized bottles with the help of the funnel. Let cool and store in the fridge for up to 6 months.
DARK CHOCOLATE MARTINI
Provided by Food Network Kitchen
Time 5m
Yield 1 martini
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each raw sugar and finely chopped dark chocolate on a plate. Combine 2 ounces each chocolate liqueur and vodka, 1 ounce chilled espresso, 1/2 teaspoon fresh orange juice and a strip of orange zest in a cocktail shaker with ice; stir well. Moisten the rim of a chilled martini glass and dip it in the sugar-chocolate mixture. Strain the cocktail into the glass and garnish with an orange wedge.
CHOCOLATE LIQUEUR
Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.
Provided by Elmotoo
Categories Beverages
Time P14DT10m
Yield 1 quart
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2763.8, Fat 3.7, SaturatedFat 2.2, Sodium 20.7, Carbohydrate 315.6, Fiber 9, Sugar 299.9, Protein 5.3
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