Chocolate Whiskey Liqueur Food

DIY CHOCOLATE-INFUSED WHISKEY

Steps:

• Add the whiskey and cacao nibs to a mason jar and seal.
• Let the nibs infuse in a cool, dark place for at least 48 hours and up to 1 week. Each day, agitate the infusion and start checking flavor after 48 hours.
• Once you love the flavor, strain through a metal sieve and store it in a clean glass jar. If you prefer a sweeter chocolate-infused whiskey, add 1 oz of simple syrup to the jar and store it in the fridge.

CHOCOLATE & WHISKEY LIQUEUR

Steps:

• In a saucepan, combine the corn syrup, water and vanilla seeds and bring to a boil.
• Add the chocolate and whisk over moderate heat until melted.
• Transfer to a blender and let cool for 5 minutes. Add the condensed milk, the half & half, the heavy cream and blend.
• Pour the mixture into a bowl and stir in the whiskey or vodka.
• Blend the mixture again in batches for 30 seconds.
• Refrigerate overnight before serving.
• For gift giving, pour the liqueur into simple long-necked glass bottles with a cork or plug.
• It will keep refrigerated for up to 2 weeks.