Homemade Chocolate Liqueur, a creamy easy and so delicious Chocolate Liqueur Recipe. A perfect after dinner dessert Drink.
Homemade Chocolate Liqueur
Homemade Chocolate LiqueurWith the holidays just around the corner, so this year, why not treat yourself and your family and friends to a Chocolate Liqueur? This is a super easy and delicious drink recipe.
It can be served either straight up or over ice. Be sure to serve the liqueur very cold from the fridge and shake well before serving.
In Italy lots of people like to make their own liqueur, from Limoncello to a Creamy Coffee Liqueur and there is even one for Nutella fans or if strawberries are your fave, how about a tasty Strawberry / Fragolino.
I’ve made a few during my stay in Italy, but it seems that this Chocolate Liqueur went over really well, maybe too well.
Italians take their drinks as seriously as they take their food. So I guess that’s why here it’s so easy to find 95 proof alcohol. I’ve been told that it’s hard to find it elsewhere. So no need to worry, substitute with vodka and you’ll be good to go.
How to make Chocolate Liqueur
- In a medium pot whisk together the sugar and cocoa,
- Add the milk and cream stir together until well combined.
- Place the pot over medium heat, stirring continuously
- Bring the mixture to a boil and slow boil for 5 minutes, whisking often.
- Remove from the heat and let cool completely.
- Once it is cool add the vodka and combine well.
- Pour the Chocolate Liqueur into a clean bottle with a tight fitting lid and refrigerate until really cold.
- Delicious served over ice too.
How to store Homemade Cream Liqueur
The Chocolate Liqueur should be stored in a clean glass bottle with a tight-fitting lid, and should be stored in the fridge. It will last up to 30 days in the fridge.
This wonderful, creamy and chocolatey liqueur recipe, was given to me by a good friend who is an amazing cook along with her daughter and every now and then we share cooking tips (how many great ideas have they given me)?
We also love to share an espresso on occasion. I have to tell you, she makes the best espresso I have ever had in my life. We both use bottled water, we both use the same brand of coffee and the same espresso machine.
Chocolate Liqueur
Could it be something in the blood? A coffee gene?
I can cook, but I keep asking myself ‘will that amazing espresso always be out of my reach?’ Still, I refuse to give up!
More Delicious Chocolate recipes for the Holidays
Easy Homemade Filled Chocolates
Make sure you prepare this Liqueur in advance because you want to get it as cold as possible. So when it is ready just put up your feet, have a glass and together we can make a toast to a Happy Holidays, Salute! Enjoy.
Homemade Chocolate Liqueur
Ingredients
- 2 cups 2 percent milk
- 7/8 cup unsweetened cocoa (good quality brand)
- 2/3 cup vodka
- 1 3/4 cups sugar
- 1 1/4 cups heavy or whipping cream
Instructions
- In a large pot whisk together the sugar and cocoa, then add the milk and cream combine well.
- 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.
- Remove from heat and let cool. Once it is cool add the vodka and mix to combine completely. Pour into a bottle and refrigerate until really cold, about three hours, shake well before serving. Delicious served over ice too.
Notes
Will last up to a month in the fridge, shake well before serving.
The recipe can be halved.
Nutrition
Updated from April 12, 2014.
Christian says
Ok. I just made this recipe today. As a chef, I have pretty high standards. I was hoping it would be somewhat close to what I had last year in Venice. It was even better! I did bump the vodka up to a full cup, might go even higher next time. My wife says it tastes just like my ganache! Amazing!
Rosemary says
Hi Christian, thanks so much. One of my favourite places, Venice, nothing like it. Take care.
Christian says
Can this liqueur be frozen? How long will it last in the freezer? Also, can I bump up the vodka to a cup?
Rosemary says
Hi Christian, I usually refrigerate it, because of the addition of cream, I don’t know that cream would freeze that well. And increasing to one cup I think would be no problem.
Marilyn says
Haven’t tried it yet, are you using cocoa powder or baker’s chocolate? If you don’t have either, could you use semi-sweet chocolate chips instead?
Rosemary says
Hi Marilyn, unsweetened cocoa powder is used, chocolate chips won’t work because they have a waxy covering (to keep them from sticking) they don’t melt properly. Hope that helps.
Gino Razionale says
Hi , Thank you for the Chocolate Liqueur Recipe. I usually make a Crema di Limoncello from a recipe I got from my mom’s cousin in Italy, Abruzzo region. My dear friend has been asking me to track down a liqueur from Polyodd called Chocolate Cello but it’s hard to find and I decided to make him some and your recipe looked like it would work. I do have a question about the coffee comment you made about your friend making the best espresso and I have been chasing that prize for a long time. Would love to know what beans you use and your machine. I have a Rancilio Silvia, Mazzer Mini grinder and I’m currently using beans from a local source called Valerio in Audubon, PA. They have the roast on date on package and it’s a full pound. Thanks again for the recipe. ciao gino
Rosemary says
Hi Gino, in my opinion with all the espresso I have drank in Italian homes, 95% use a regular espresso pot (Bialetti espresso maker), usually lavazza coffee and bottled water, not tap. Although some like to combine 2 different types of coffee (whatever ones you prefer). Hope that helps. Take care.
Gino Razionale says
Grazie Rosemary!!
Actually that’s what I’m doing now since my Rancilio-Silvia is down. I’m using 1 cup Bialetti and grinding fresh beans. Just doesn’t compare to espresso from real barista especially espresso and cappuccino in Italy. Drives me nuts how good the coffee taste in Italia.
I made the chocolate liqueur and it was a big hit. My mom and sister we’re trying to lick the bottom of the glass.lolol Would this recipe work with melted chocolate instead of cocoa powder? Thanks again for a fantastic recipe!!
Rosemary says
Hi Gino, I know the feeling, finding a good cappuccino outside of Italy is certainly difficult 🙂 . So glad the liqueur was a hit. I would think it would work with melted chocolate, although it may not be as thick. Take care.
Gino Razionale says
Thank You Rosemary!!!
Mary says
I just made this and it’s so good! I did add a half teaspoon of instant espresso powder to help the chocolate flavor really pop, but it would have tasted delicious without as well.
If you are in the US looking for the 95 percent alcohol, buy Everclear. It’s easy to find and has no flavor, like vodka. I cannot wait to share this with some friends next week! Thank you for the lovely recipe, Rosemary!
Rosemary says
Hi Mary, thanks so much, so glad you enjoyed it and I hope your friends do too!
Meg says
This looks amazing! How much of each ingredient is needed?
Rosemary says
Hi Meg, the recipe ingredients and instructions are at the bottom of the post. Hope you like.
Sharron says
Is it possible to use soya milk for people with dairy allergies? Have you tried it? Looks delicious 😋
Rosemary says
Hi Sharron I have never used soya milk before what about using a lactose free milk instead? Let me know how it goes if you try it.
Sarah says
Hi Rosemary, is it possible to substitute the vodka for another alcohol such as limoncello?
Rosemary says
Hi Sarah, I have never made this with another liqueur, grappa would probably work but I really don’t know what it would be like with limoncello. If you feel like experimenting give it a try. Let me know. 🙂
Jackie says
I freeze my limoncello! Can I freeze this??
Rosemary says
Hi Jackie, yes you can, I have. Hope you like it.
MJL says
I can’t have liquor, are there alternatives to liquor? Thank you!
Rosemary says
Hi MJL I am sorry but there isn’t an alternative to the liquor that I know of. Sorry.
Shannon says
Why do you say to use the chocolate liquor within a week?
Rosemary says
Hi Shannon, the woman who gave me the recipe recommended a week although I have heard up to 3 weeks in the fridge. Mine never lasted that long. ;).
Shannon says
Thank you – making it now 🙂
Rosemary says
Hi Shannon, your welcome, hope you enjoy it. Let me know.
Candy says
I have had mine in the fridge for a month, still delicious.
Rosemary says
Hi Candy, thanks so glad you like it. And good to know it’s still good.
Pete says
Was the milk divided? First it was added to the cocoa mix, then later added again with the vodka. Which is it?
Thanks
Rosemary says
Hi Pete, no it isn’t divided, sorry my mistake the milk/cream/cocoa mixture is cooled and then added to the vodka. Hope that helps.
tinaroberge says
Oh my gosh! This sounds wonderful. Sometimes, you just have to have some chocolate, and what a way to get it. 🙂
Rosemary says
I like chocolate anyway! 🙂
Christina says
WHERE can I get a cup like that?!! I LOVE that!
rose says
Hi Christina, thanks, I really like them too. I received those from a dear friend over 20 years ago. They are quite heavy and similar to a stoneware. Keep your eyes open you might be able to find them in a vintage store or flea market.
Christina says
Wow. Very nice. If you happen to run across any, let me know 🙂 Thank you.
rose says
Hi Christina,for sure I will let you know.