EASY CHOCOLATE LIQUEUR RECIPE
This easy chocolate liqueur recipe is an old family treasure that is made with cocoa powder. Perfect gift for the holidays and inexpensive.
Provided by The Bossy Kitchen
Categories Beverages
Time P14DT20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 132 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CHOCOLATE LIQUEUR
Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe. Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur.
Provided by Elmotoo
Categories Beverages
Time P14DT10m
Yield 1 quart
Number Of Ingredients 5
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.
Nutrition Facts : Calories 2763.8, Fat 3.7, SaturatedFat 2.2, Sodium 20.7, Carbohydrate 315.6, Fiber 9, Sugar 299.9, Protein 5.3
LIQUOR FILLED SUGAR SHELLS
Provided by Food Network
Categories dessert
Time 16h5m
Yield 48 pieces, depending on the size of your mold
Number Of Ingredients 4
Steps:
- The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours.
- In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster.
- Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow.
- Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve.
- Jacques' tips: The candies can also be air-brushed with color.
This homemade chocolate liqueur is so creamy, rich and intense that regular hot chocolate will no longer have a place in your life. This recipe doesn't have heavy cream nor milk, therefore this alcoholic chocolate drink is non-perishable and has a long shelf life.
Provided by Laura Tobin
Categories Drinks
Time P1m30DT18m
Number Of Ingredients 5
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
Nutrition Facts : Calories 2252 kcal, Carbohydrate 437 g, Protein 13 g, Fat 9 g, SaturatedFat 5 g, Sodium 39 mg, Fiber 21 g, Sugar 400 g, ServingSize 1 serving
CHOCOLATE LIQUEUR SHELLS
Steps:
- 1. With a spoon, smear melted chocolate evenly over inside of 12 paper cups.
- 2. Turn cups upside down on a plate.
- 3. Refrigerate until set.
- 4. Gently peel off the paper.
- 5. Mousse: Slowly melt white chocolate.
- 6. Remove from heat; quickly beat in egg yolks.
- 7. Set aside.
- 8. In a separate bowl, beat egg whites until stiff, but not dry.
- 9. Divide egg yolk into three separate bowls and add 1 teaspoon of a different liqueur to each bowl.
- 10. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired.
- 11. A drop or two of yellow coloring can be added to Cointreau mixture.
- 12. Gently fold a third of the egg whites into each of the bowls.
- 13. Spoon into chocolate shells.
- 14. Refrigerate 2 hours.
- 15. These shells should be consumed within 24 hours.
- 16. The chocolate cases can be made ahead of time and stored in a cool, dry place.
- 17. Makes 12 candies.
HOMEMADE CHOCOLATE LIQUEUR
Provided by Elizabeth Falkner
Categories Rum Alcoholic Chocolate Valentine's Day Low Fat Low Cal Low Cholesterol Bon Appétit Drink
Yield Makes 1 liter
Number Of Ingredients 3
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.
CANNOLI WITH CHOCOLATE CHIPS
Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g
MOCHA TARTLETS
Steps:
- Make custard:
- Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
- Make tartlet shells while custard chills:
- Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
- Preheat oven to 350°F.
- Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
- Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
- Assemble tartlets:
- Fill pastry bag with custard and pipe decoratively into shells.
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- Place the white chocolate, cream, milk, sugar, and vanilla in a saucepan. Heat gently while stirring to melt the chocolate. Do not let it boil.
- As soon as the chocolate is completely melted, remove the white chocolate mix from the heat. Let it completely cool down to room temperature.
- Mix with the vodka and place it in a sealable container. Let the liqueur sit for 12 - 24 hours (preferably in the refrigerator) before using. Place the liqueur in a bottle OR (optional) strain the liqueur through a double cheesecloth or a nut milk bag into a bottle.
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- Sweet, Sweet Science. Here's an overview of the procedure we'll be following. First, sugar and water are heated together to a set temperature in order to produce a near-saturated sugar solution.
- Required Equipment. A quick note about measurements - I am a follower of the school that believes everything should be measured accurately, especially in the kitchen.
- Prepare the Molds. The first thing you need to do is to dry your starch well. Very dry starch repels liquids, causing it to bead up. If your starch is too moist, it will absorb the candy solution and leave you sad and frustrated.
- Prepare the Syrup. Pour the sugar into the center of the saucepan, making sure that the middle is higher than the sides. Avoid getting crystals stuck to the sides of the pan.
- Fill the Molds. Using the plastic spoon, gently fill the cavities you've prepared in the starch almost to the top. Sift the reserved dried starch over the tops of the molds, making sure you've covered them fully.
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- Chocolate Martini. There are many ways to make a tempting chocolate martini. This charming recipe is among the easiest because all you need is your favorite vodka and chocolate liqueur.
- Chocolatini. Chocolatini is another name for a chocolate martini. This tempting recipe takes the creamy approach, mixing vanilla vodka and chocolate liqueur with Irish cream.
- White Chocolate Martini. A white chocolate liqueur is required for the white chocolate martini, and it's worth hunting down this somewhat elusive spirit.
- Brandy Alexander. Chocolate is not reserved for modern cocktails, and the brandy Alexander is one of the best-known among the classics. This creamy delight has long been a go-to after-dinner drink and you'll love the mix of brandy and dark crème de cacao.
- Twentieth Century Cocktail. The Twentieth Century cocktail uses crème de cacao in the classiest way possible. It's a twist on the gin martini that uses Lillet Blanc rather than dry vermouth and contrasts the sweet chocolate taste with a touch of fresh lemon juice.
- Angel's Tip. Practice your bartending skills with this classic layered cocktail. The angel's tip requires a slow pour of the three ingredients in a certain order.
- Golden Cadillac. White crème de cacao is used in the golden Cadillac. The clear liqueur allows Galliano to give the 1950s drink its sun-kissed color. The blend of chocolate with the liqueur's herbs and spices is also pleasant and invigorating.
- Bay Hill Hummer. The Bay Hill hummer is a delicious ice cream cocktail. This is the other famous drink from the legendary Arnold Palmer, and a recipe featured at his Orlando golf club.
- Death by Chocolate. When your sweet tooth needs a real fix, nothing will satisfy it like the death by chocolate recipe. This cocktail is filled with chocolatey goodness, including chocolate ice cream and syrup and crème de cacao.
- Twist and Shout. Spiced rum and Guinness form the backdrop for this tempting creation from the Hard Rock Cafe. The twist and shout is a fun blend that uses vanilla ice cream and crème de cacao, though it's the salted caramel syrup and bacon crumbles that make it memorable.
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