Homemade chocolate liqueur is a creamy liqueur with a sweet and strong taste. It can be easily prepared with few ingredients, it should be drunk cold or at room temperature and it can be used in some sweet recipes to give the right extra taste. If you love liqueurs to sip at the end of a meal, we also recommend the coffee liqueur.
You can adjust the texture of the mixture by using more or less different ingredients. If at the end of the procedure the mixture comes out not very thick just add more dark chocolate, in the reverse case, so when it comes out too thick, increase the dose of milk and consequently – in moderation – also that of alcohol.
You can use both fresh and long-life milk, otherwise, why not, also soy milk or rice milk. If the liqueur solidifies too much – in the refrigerator or in the freezer – try taking it out 10 minutes before serving it and it will return to its initial density.
The chocolate liqueur can be stored in a cool and dry place for 90 days, but from the moment of preparation wait at least 10 days before drinking it.
Preparing the chocolate liqueur is very simple. Put a saucepan with the milk and cream on the stove.
Add in cocoa.
Eliminate all the lumps.
Add the chocolate that you have previously cut into small pieces or flakes.
Stir the mixture until all parts of the chocolate have melted. Turn off the stove and let it cool.
Add the alcohol and mix well. With a sieve, filter everything to avoid that some thickened parts can ruin the final result. Bottle the liqueur.