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."
photo by mary winecoff
- Ready In:
- 336hrs 10mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 1 1⁄2 cups granulated sugar
- 3⁄4 cup water
- 5 tablespoons unsweetened cocoa powder
- 3 cups vodka
- 1 vanilla bean, split
directions
- 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.
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Reviews
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I made this around Christmas time as we brew our own vodka and I'm always looking for new ideas and flavours. It was very successful. I have bought commercial chocolate flavouring before but will never have to again. This was excellent. I have since made it with vanilla essence instead of the bean (ran out) and it really was equally as good - and easier. I am a bit too impatient to strain properly although I'm sure it gives a superior liqueur and I would take the trouble if giving it as a gift. In fact it is always my intention to give this as a gift but we keep drinking it all! I have read other recipes with various ingredients but this one uses ingredients nearly everyone would have in their kitchen (except the vodka I suppose - but I always do) and it still beats the commercial flavouring - this is why I have to give 5 stars. Worst part is waiting, but for those wondering, you can also drink it straight away! -
This is a preliminary report--the ingredients have been combined as directed; the jars are sitting on a shelf in a cool dark place and being shaken every two days. We are eagerly awaiting the results. Update: Five months later--I have FINALLY strained the liqueur. It took AGES. End result: an absolutely GORGEOUS, nearly clear dark liqueur. It tastes very chocolate-y and is sweet without being saccharine. It is very strong--tastes like a brandy. While I'm sure it would have been lovely if I had strained it within a couple of weeks, it seems this accidental 'aging' has made it even better. At a friend's suggestion, I'm starting a second batch and adding mint. Great stuff! -
This was incredible! I realy enjoyed making this - even though the wait was unbearable! I love it in milk - tastes like an adult chocolate milk. So good - this will be used again & again.
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Real easy. Took me just under 30 minutes to get the stuff into the bottle. However, I converted cup measurements to grams and cubic centimeters & used an accurate weighing scale. Tastes great and I am sure the final product will be super class.
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I guess I'm in the minority, but I could not get this to strain. I kept changing filters and literally let it sit for hours, and it just wouldn't go through. Great idea, but not worth the hassle.
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Tweaks
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This recipe is delicious and my friends moaned after tasting it, however it was difficult trying to strain it through a coffee filter, Cheesecloth was too coarse to trap the tiny cocoa dust. The perfect thing was straining it through a handkerchief. It still took a long time, but was doable. I had to rinse out the handkerchief several times, and it did leave a bit more sediment than the coffee filter but the coffee filter would have taken DAYS.
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
