Chocolate Liqueur Food

CHOCOLATE LIQUEUR

Steps:

• 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.

EASY CHOCOLATE LIQUEUR RECIPE

Steps:

• Mix the sugar with water and cocoa and bring to a boil over medium heat stirring occasionally.
• Reduce the heat to low and simmer until the cocoa is dissolved and the mixture thickens up slightly.
• Remove from the stove and cool at room temperature.
• Add the alcohol to the mixture.
• Pour the mixture into bottles and cover tightly.
• Keep in a cool, dark place for about 14 days and shake the bottles vigorously everyday.
• Strain liqueur through a cheese cloth or a wet coffee filter. The residue will be very thick so change filter halfway through.
• Pour in clean bottles and cover tightly. Let it age for at least a month in a cool, dark place.

Steps:

• Cut the vanilla stick in half
• Scrape the seeds into a jar
• Cut the pod into small pieces and add into the jar
• Pour over the alcohol
• Let the vanilla brew in the alcohol in a sealed jar for 1 month

DIY CHOCOLATE LIQUEUR RECIPE

Steps:

• Combine cacao nibs and vodka in a sealable glass jar. Shake and then let steep for 8 days.
• After initial steeping period, bring sugar and water to a boil. Let syrup cool, then add to jar along with vanilla extract. Let steep for an additional day.
• Strain out nibs through a sieve and then filter through coffee filter into bottle or jar you'll use for storage.

HOMEMADE CHOCOLATE LIQUEUR

Steps:

• Pour rum into large bottle; add vanilla bean halves and cocoa nibs. Close bottle; set aside for 3 weeks, shaking bottle every day to mix ingredients. Strain liqueur into another bottle.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.

CHOCOLATE MOUSSE WITH CHOCOLATE LIQUEUR WHIPPED CREAM

Steps:

• Separate the eggs whites from the yolks. Set the yolks aside, then put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed. Slowly add the granulated sugar to the egg whites in the mixer as they are whipping. Whip until soft peaks form.
• Over a double boiler, melt the chocolate and butter together. Remove from the heat and stir occasionally to help cool; let cool 10 minutes. One by one, add the egg yolks to the chocolate-butter mixture until fully incorporated. (The mixture will stiffen slightly.) Mix the whipped egg whites into the chocolate mixture in thirds, folding very gently so as to not mix the air out of the mousse.
• Carefully and evenly divide the mixture among 4 rocks glasses. Set the glasses in the refrigerator until fully chilled, about 30 minutes.
• For the chocolate liqueur whipped cream: Combine the heavy cream, liqueur and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until soft peaks form.
• Spoon a dollop of the whipped cream into each of the chilled mousse glasses. Garnish each with a small sprig of mint.

CHOCOLATE MARTINI

Steps:

• Drizzle chocolate syrup into a martini glass. Set aside.
• Combine the chocolate liqueur, Irish cream, whipping cream, and vodka in an ice-filled cocktail shaker. Shake about 30 seconds or until thoroughly chilled. Strain into the martini glass and serve.