Simple Creamy Homemade Chocolate Liqueur
Ingredients
- 125g milk chocolate
- 500g heavy cream
- 70g sugar
- 25g liquid honey
- 40g cocoa powder
- 200ml clear alcohol (e.g. rum, vodka, or corn spirit)
Preparation
Chop the milk chocolate into small pieces. Heat the heavy cream with sugar and honey in a saucepan until boiling, then add the milk chocolate and melt.
Add the cocoa powder and stir well. Strain the chocolate-cream mixture through a sieve into a measuring cup.
Let the chocolate liqueur cool for about 45 minutes, stir briefly, then mix in the alcohol.
Boil three 350ml bottles and let them dry completely. Pour the chocolate liqueur into the bottles using a funnel, then seal immediately. Store in the refrigerator where it will keep for 3 weeks. Once opened, consume quickly.
Serving suggestions
This creamy liqueur is ideal as a digestif after dinner, for refining desserts, or simply served pure on ice.
