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Chocolate liqueur served in a bottle
Creamy, homemade chocolate liqueur

Homemade chocolate liqueur

Author: Flavelo
Recipes Drinks
Homemade liqueur making isn't witchcraft, but the art of emulsifying fats and alcohol. The secret to good chocolate liqueur is quality ingredients: since there are few components, each flavour will dominate. Cream provides the body, chocolate the soul, and alcohol the fire. Perfect as a foodie gift or an elegant end to a dinner.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 day 20 mins
🍽️ Servings 6 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Sterilised bottles
  • Funnel

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break the chocolate into small pieces. Pour the milk and cream into a saucepan, add the sugar, and start heating over medium heat.

Tip: Don't boil rapidly as the milk might scorch. Gentle heating helps sugar dissolution.
2 ✓

When the milk is steaming (but not boiling), remove from heat and add the chocolate and vanilla. Whisk until you get a completely smooth, homogeneous liquid.

Tip: Chocolate melts best in residual heat. Overheating can cause the oil to separate ('seize').
3 ✓

Let the mixture cool completely to room temperature. Stir occasionally to prevent a skin forming.

Tip: If you add alcohol while hot, it will evaporate, weakening the liqueur.
4 ✓

Stir in the vodka. Strain through a fine sieve to remove any lumps.

Tip: Straining ensures a velvety texture.
5 ✓

Pour into sterilised bottles and refrigerate for at least 24 hours before serving.

Tip: Flavours need time to mature, so the harsh alcohol mellows into the creamy chocolate.

Recipe FAQ

How long does it keep?
Since it contains dairy, it lasts 2-3 weeks in the fridge. If cream separates at the top, shake before serving!
Can I use milk chocolate?
Yes, but reduce the sugar as milk chocolate is much sweeter.

Ingredients

  • 200 g Dark chocolate (min. 50% cocoa solids)
  • 500 ml Whole milk (3.5%)
  • 250 ml Double cream
  • 100 g Caster sugar
  • 1 tsp Vanilla extract
  • 200 ml Vodka (or white rum)