Organic Chocolate Cream Liqueur Recipes

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ORGANIC CHOCOLATE CREAM LIQUEUR



Organic Chocolate Cream Liqueur image

This creamy liqueur has been a favorite of mine for many years and beats any of the store-bought varieties hands down!

Provided by Adam Pitttaway-Hay

Categories     Liqueurs

Time 4h15m

Yield 24

Number Of Ingredients 7

3 ½ ounces dark chocolate (such as Green & Black's Organic 70% Dark Chocolate), broken into pieces
1 cup heavy cream
3 eggs
1 teaspoon vanilla extract
1 (14 ounce) can condensed milk
1 ¼ cups Scotch whiskey
1 (1.25 ounce) shot brewed espresso, cooled to room temperature

Steps:

  • Melt chocolate with cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth; remove from heat and set aside to cool.
  • Whisk the eggs and vanilla extract together in a large bowl until combined; stir the condensed milk into the mixture. Slowly pour the whiskey into the egg mixture while stirring until completely incorporated. Add the chocolate mixture and the espresso; beat with the whisk until the mixture is uniform in color.
  • Pour into a bottle, cap, and chill in refrigerator at least 4 hours before enjoying. Store in the refrigerator.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.6 g, Sodium 33.7 mg, Sugar 10.9 g

ORGANIC CHOCOLATE CREAM LIQUEUR



Organic Chocolate Cream Liqueur image

This creamy liqueur has been a favorite of mine for many years and beats any of the store-bought varieties hands down!

Provided by Adam Pitttaway-Hay

Categories     Liqueurs

Time 4h15m

Yield 24

Number Of Ingredients 7

3 ½ ounces dark chocolate (such as Green & Black's Organic 70% Dark Chocolate), broken into pieces
1 cup heavy cream
3 eggs
1 teaspoon vanilla extract
1 (14 ounce) can condensed milk
1 ¼ cups Scotch whiskey
1 (1.25 ounce) shot brewed espresso, cooled to room temperature

Steps:

  • Melt chocolate with cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth; remove from heat and set aside to cool.
  • Whisk the eggs and vanilla extract together in a large bowl until combined; stir the condensed milk into the mixture. Slowly pour the whiskey into the egg mixture while stirring until completely incorporated. Add the chocolate mixture and the espresso; beat with the whisk until the mixture is uniform in color.
  • Pour into a bottle, cap, and chill in refrigerator at least 4 hours before enjoying. Store in the refrigerator.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 11.7 g, Cholesterol 42.6 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.6 g, Sodium 33.7 mg, Sugar 10.9 g

CHOCOLATE LIQUEUR



Chocolate Liqueur image

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

1 1/2 cups granulated sugar
3/4 cup water
5 tablespoons unsweetened cocoa powder
3 cups vodka
1 vanilla bean, split

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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