Diy Chocolate Liqueur Recipes
This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life. This recipe doesn't have heavy cream nor milk, therefore this alcoholic chocolate drink is non-perishable and has a long shelf life.
Provided by Laura Tobin
Categories Drinks
Time P1m30DT18m
Number Of Ingredients 5
Steps:
- Cut the vanilla stick in half
- Scrape the seeds into a jar
- Cut the pod into small pieces and add into the jar
- Pour over the alcohol
- Let the vanilla brew in the alcohol in a sealed jar for 1 month
Nutrition Facts : Calories 2252 kcal, Carbohydrate 437 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Sodium 39 mg, Fiber 21 g, Sugar 400 g, ServingSize 1 serving
EASY CHOCOLATE LIQUEUR RECIPE
This easy chocolate liqueur recipe is an old family treasure that is made with cocoa powder. Perfect gift for the holidays and inexpensive.
Provided by The Bossy Kitchen
Categories Beverages
Time P14DT20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
DIY CHOCOLATE LIQUEUR RECIPE
Delicately sweet with a hint of bitterness, a homemade chocolate liqueur made with cacao nibs is like an expensive dark chocolate bar in your drink instead of like a jigger of Nestle Quik.
Provided by Marcia Simmons
Categories Cocktails Other Drinks Cocktail
Time P9DT10m
Yield 21
Number Of Ingredients 5
Steps:
- Combine cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
- After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for an additional day.
- Strain out nibs through a sieve and then filter through coffee filter into bottle or jar you'll use for storage.
Nutrition Facts : Calories 119 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 2 mg, Sugar 14 g, Fat 2 g, ServingSize Makes 2 2/3 cups, UnsaturatedFat 0 g
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Ratings 11Calories 87 per servingCategory Drinks
- 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. (If you still don't see foam, increase the heat a bit.)
- Continue stirring constantly until the foam disappears. It will take about 25-30 minutes from the time you first placed the pot on the stove. (If the foam hasn't disappeared completely after 30 minutes, you can use a slotted spoon to scrape off the foam and discard it.) The mixture will look like chocolate pudding that hasn't set.
- Turn off the heat and set the pot on a different burner to cool for 30-60 minutes before placing it, covered, in the refrigerator for 12 hours.
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4.8/5 (8)Estimated Reading Time 4 minsServings 24Total Time 168 hrs 20 mins
- Add sugar syrup to cocoa syrup. Strain through a fine-mesh sieve into a jar with a lid. Add the vodka, cover and refrigerate for one week.
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- When the mixture it is well combined place the pot over medium heat, stirring continuously, bring to a boil and slow boil for 5 minutes, whisking often.
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4.9/5 (8)Total Time 15 minsCategory Alcoholic DrinkCalories 246 per serving
- Pour the hot cream over the chocolate, let sit for 30 seconds to allow it to melt, then beat with a mini balloon whisk until smooth
KETO & SUGAR-FREE HOMEMADE CHOCOLATE LIQUEUR « LIKEHOTKETO
From likehotketo.com
5/5 (10)Total Time 35 minsCategory RecipesCalories 156 per serving
- In a clean glass bottle (minimum 750 ml size) with screw on cap, add the cacao nibs, vodka and vanilla bean. Let it be for 45 days to 2 months, shaking the bottle vigorously every other day.
- Filter the vodka chocolate infusion out through coffee paper filters into a 1 liter clean glass bottle. You might have to change the paper filter a few times, as the fat from the cacao nibs will clog them.
- Prepare the keto simple syrup: add the water and sweetener to a pan, and bring it to a boil while whisking. When the sweetener is fully dissolved, turn off the heat. Evenly sprinkle the xanthan gum on top of the mixture, and vigorously whisk it to avoid clumping.
- After the syrup cools down, pour it into the bottle. Shake the bottle to mix, and try the liqueur for sweetness. You can add stevia or monk fruit drops to make it sweeter, if necessary.
HOMEMADE WHITE CHOCOLATE LIQUEUR - THE FLAVOR BENDER
From theflavorbender.com
5/5 (19)Category Beverages, CocktailsCuisine American, North AmericanTotal Time 20 mins
- Place the white chocolate, cream, milk, sugar, and vanilla in a saucepan. Heat gently while stirring to melt the chocolate. Do not let it boil.
- As soon as the chocolate is completely melted, remove the white chocolate mix from the heat. Let it completely cool down to room temperature.
- Mix with the vodka and place it in a sealable container. Let the liqueur sit for 12 - 24 hours (preferably in the refrigerator) before using. Place the liqueur in a bottle OR (optional) strain the liqueur through a double cheesecloth or a nut milk bag into a bottle.
HOMEMADE CHOCOLATE LIQUEUR - SUGAR SALTED
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5/5 (1)Category DrinksServings 7Total Time 30 mins
- In a large saucepan combine 750 ml (3 cups 2 TBSPs) milk, vanilla extract and all the sugar. Cook over medium heat, stirring occasionally, until the sugar dissolves and milk begins to simmer.
- Meanwhile, combine the rest of the milk with powdered chocolate and cacao. Whisk until smooth.
- Add the chocolate mixture to the milk and let simmer for about 20 minutes, whisking occasionally.
- Remove saucepan from stove and let cool to lukewarm. Whisk in the rum. Strain the chocolate liqueur and pour into prepared bottles.
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4.5/5 (4)Total Time 45 minsServings 10
- Prepare chocolate shells in moulds which will provide a stable vessel. Do not use moulds with a rounded base. Set aside
- Combine Sugar and water in the ratio 3:2 and bring them to a boil till all the sugar has dissolved. Let it cool to room temperature.
- Mix the sugar syrup and the liquor in the ratio of 2:3. i.e 2 parts sugar syrup with 3 parts of liquor.
- Fill the chocolate shells with liquor syrup till 3/4th of the shell. Ensure there is no dripping on the edges.
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5/5 (7)Total Time 216 hrs 20 minsCategory DrinksCalories 295 per serving
- Bring the sugar and water to a boil. Let it cool and then add it and the vanilla extract to the vodka. Let steep for one more day.
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- The first step when making liqueur chocolates at home is to cut the dark chocolate into pieces. When ready, place the pieces into a measuring jug. Bring a pan of water to boiling point and then lower the heat. Next, place the jug of chocolate over a bain marie or double boiler.
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