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Showing posts with label Chocolate Liqueur. Show all posts
Showing posts with label Chocolate Liqueur. Show all posts

Friday, January 31, 2025

BRANDY ALEXANDER CHEESECAKE: Brandy Alexander Day!

Brideshead Revisited: Brandy Alexander
Today is Brandy Alexander Day. A Brandy Alexander is a cocktail made with brandy, chocolate liqueur, and cream

There are many rumors about its origins. Some sources say it was created at the time of the London wedding of Princess Mary and Viscount Lascelles in 1922. Drama critic and Algonquin Round Table member Alexander Woollcott claimed that it was named after him. Other sources say it was named after the Russian Tsar Alexander. According to historian Barry Popik, Troy Alexander, a bartender at Rector's, a New York City restaurant, created the drink in order to serve a white drink at a dinner celebrating Phoebe Snow, a character in a popular advertising campaign in the early 20th century.

I've posted many recipes for Brandy Alexanders - - cocktails, brownies and Brandy Alexander Pie, but today I'm posting a recipe for Brandy Alexander Cheesecake. Be sure to scroll down. And for the TV addicts out there, here's a list of the Brandy Alexander as it appeared on different TV series. This list is a bit dated, so I'd appreciate any updates!

The Brandy Alexander on Television 

The character Raj Koothrappali orders a brandy Alexander in "The Hofstadter Isotope" episode of The Big Bang Theory, after being mocked for ordering first a grasshopper and then a chocolate Martini.
In season one episode nine of Cheers, while Carla is in charge of the bar, she is asked to make a brandy Alexander.
In the Fantasy Island episode entitled "Anniversary," Cap Truman (Jim Backus) rushes outside with his butler to greet Tom (Ronny Cox) and Toni Elgin (Lucie Arnaz) with brandy Alexanders, just as he had done eight years before, the day before their wedding.
In season one episode eleven of Mad Men, Peggy Olson expresses disappointment with her Brandy Alexander while on a blind date.
The drink was included as the Cocktail Moment on the 29 March 2013 episode of The Rachel Maddow Show.
Lance White's hypnotist friend in "Nice Guys Finish Dead", an episode of The Rockford Files, is named after the drink.
In the pilot episode of The Mary Tyler Moore Show, Mary Richards asks for a Brandy Alexander at her first job interview.
In season four episode twenty-three of Chuck, "Big Mike" orders a Brandy Alexander at a wedding rehearsal dinner.
In episode one of Brideshead Revisited, Anthony Blanche orders four Brandy Alexanders in a bar: two for himself and two for Charles Ryder.
In season one episode three of Dilbert, Lena Olsen asks Dilbert to make a "Triple Brandy Alexander with an Easter Island sunset chaser" as a way of keeping him occupied while she searches his house.
In season three, episode 16 of Three's Company, a woman orders a brandy Alexander from Mr Roper. He responds, "You don't want to drink that junk. Try some bourbon. It's fresh."
In season four, episode five of American Horror Story, the Strongman Del (Michael Chiklis) orders two Brandy Alexanders at a gay bar for his paramour Andy (played by Matt Bomer).
In the Season 2 episode of Lou Grant, called "Schools," Lou asks the bartender for a "malt." When the bartender admits to not knowing how to make a malt, Lou asks, "Do you know how to make a brandy Alexander? Just leave out the brandy and give us the Alexander!"
In the TV movies "A Town Without Christmas" and "When Angels Come to Town," the Brandy Alexander is the preferred drink of the angel Max (Peter Falk).

Brandy Alexander Cheesecake
recipe adapted from Southern Living

Ingredients
1 (10-ounce) box chocolate graham crackers, crushed (about 2 1/4 cups)
6 Tbsp unsalted butter, melted
2 Tbsp sugar, divided
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
3 Tbsp cornstarch
4 large eggs, at room temperature
4 Tbsp Brandy, divided 4 tablespoons Kahlua, divided (you can use Creme de Cacao instead)
1 (16 ounces) container sour cream
Optional: Garnishes: blackberries, currants, raspberries, strawberries

Directions
Preheat oven to 325°. Stir together crushed graham crackers, butter, and 1 Tbsp sugar. Press mixture on bottom and halfway up sides of 9-inch springform pan. Freeze 10 minutes.
Beat cream cheese, 1- 1/4 cups sugar, and cornstarch at medium speed with electric mixer 2 to 3 minutes or until smooth. Add eggs, 1 at a time, beating at low speed just until yellow disappears after each addition. Add 3 Tbsp brandy and 3 Tbsp Kahlua, and beat just until blended. Pour into prepared crust.
Bake at 325° for 1 hour or just until center is almost set.
During last 2 minutes of baking, stir together sour cream and remaining 1 Tbsp sugar, 1 Tbsp brandy, and 1 Tbsp Kahlua (or crème de cacao).
Spread sour cream mixture over cheesecake. Bake at 325° for 8 more minutes.
Remove cheesecake from oven; gently run a knife along outer edge of cheesecake, and cool completely in pan on a wire rack (about 1 1/2 hours).
Cover and chill 8 to 24 hours.
Remove sides of springform pan, and place cheesecake on serving plate.
Garnish, if desired.

Monday, October 16, 2023

HOW TO MAKE YOUR OWN CHOCOLATE LIQUEUR: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the flavor of the liqueurs whenever you'd like. 

Sometimes, though, I like to make my own chocolate liqueur. You can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome Dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate Liqueur. But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Tuesday, February 22, 2022

CHOCOLATE MARGARITA RECIPES: National Margarita Day

I'm posting two recipes for Chocolate Margaritas for National Margarita Day. As always I recommend you use the best ingredients for the best flavor! Both recipes suggest chocolate rims. I add a little salt to the rim mixture to bring out the chocolate and make this a bit more similar to a traditional margarita.

1. CHOCOLATE MARGARITA
A simple recipe from Blenderking.com:  (Per serving)

Ingredients
1 1/2 ounces Tequila
1 ounce Godiva chocolate liquor
3/4 ounce cream or half & half
1 Tbsp Hershey’s syrup
2 ounces orange juice
Ice

Directions
Shaker, not blender: Throw the ingredients into your shaker for a few quick shakes and pour into a margarita glass with crushed oreos lining the rim! Enjoy!

2. CHOCOLATE MARGARITA
And, from Marcela Valladolid at Foodnetwork.com. This recipe is for a crowd:

To rim the glasses:
Chocolate syrup
Finely chopped Mexican or bittersweet chocolate

Margarita:
1/2 cup chocolate syrup
1 cup (8 ounces) tequila
1/2 cup (4 ounces) chocolate liqueur
1/3 cup heavy cream
1/3 cup orange liqueur
1 teaspoon almond extract
1 teaspoon ground cinnamon
Ice

Directions

To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes. Moisten the rims of 4 margarita or martini glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside.

Margarita: Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold.


Saturday, October 16, 2021

HOW TO MAKE YOUR OWN CHOCOLATE LIQUEUR: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the flavor of the liqueurs whenever you'd like. 

Sometimes, though, I like to make my own chocolate liqueur. You can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome Dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate Liqueur. But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Friday, October 16, 2020

HOW TO MAKE YOUR OWN CHOCOLATE LIQUEUR: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the flavor of the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome Dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Wednesday, October 16, 2019

HOW TO MAKE YOUR OWN CHOCOLATE LIQUEUR: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the flavor of the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Tuesday, October 16, 2018

MAKE YOUR OWN CHOCOLATE LIQUEUR: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. Chocolate Liqueur
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp pure vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. Chocolate Liqueur
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Monday, October 16, 2017

How to Make Chocolate Liqueur: National Liqueur Day!

Today is National Liqueur Day!

What exactly is liqueur? FYI, it's not liquor. In different places in the U.S. liqueurs may also be called cordials or schnapps. The word liqueur comes from the Latin liquifacere which means to liquefy. A liqueur is an alcoholic beverage made from a distilled spirit flavored with fruit, cream, herbs, spices, flowers --or in the case of this blog--Chocolate--and bottled with added sugar or other sweeteners. Liqueurs are not aged long and are usually sweet.

For National Liqueur Day, here's a recipe for How to Make Chocolate Liqueur. Chocolate liqueur is simple to make, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait! Great for holiday presents, too!

How to Make Chocolate Liqueur

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it to make truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Sunday, October 16, 2016

How to Make Your Own Chocolate Liqueur: National Liqueur Day

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

How to Make Your Own Chocolate Liqueur

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Want to try some variations? Use less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink your Chocolate Liqueur straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Friday, October 16, 2015

How to Make Your Own Chocolate Liqueur

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark Chocolate Liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid.
Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Try less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink this straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Thursday, October 16, 2014

How to Make Your Own Chocolate Liqueur

Today is National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the liqueurs whenever you'd like. But sometimes I make my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark chocolate liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, try one of the following two recipes for Making Your Own Chocolate Liqueur.

 As always, use the best cacao nibs or cocoa, vodka, and vanilla. You won't have the results to taste today, but it will be worth the wait!

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 tsp Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water 1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid. Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Try less sugar and maybe add almond extract--or use rum instead of vodka. Experiment!

You can drink this straight, use it in truffles, or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Wednesday, October 16, 2013

How to Make Your Own Chocolate Liqueur

Happy National Liqueur Day! I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change the liqueurs whenever you'd like. But last year I started making my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark chocolate liqueur. You might also want to try Mozart Black Chocolate.

But if you want to make your own, you'll want to try one of the following two recipes for Making Your Own Chocolate Liqueur.

 As always, use the best cacao nibs or cocoa, vodka and vanilla. You won't have the results to taste today, but it will be worth the wait!

1. CHOCOLATE LIQUEUR
The recipe is from Serious Eats, one of my favorite sites.

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 teaspoons Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in sealable glass jar. Shake and 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 an additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This Recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water 1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid. Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Try less sugar and maybe add almond extract--or use run instead of vodka. Experiment!

You can drink this straight, use it in truffles or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!

Wednesday, October 17, 2012

How to Make Your Own Chocolate Liqueur

Today is National Liqueur Day, and I often make Chocolate Liqueur Truffles. They're so easy to make, and you can change out the liqueur flavoring whenever you'd like. But recently I thought I should try making my own chocolate liqueur. It's simple, and you should try it. Of course you can always buy Chocolate Liqueur, and I'll have to admit that Godiva has an awesome dark chocolate liqueur. You might also want to try Mozart Black Chocolate.

Following are two great recipes for Making Your Own Chocolate Liqueur.

The following recipe is from Serious Eats, one of my favorite sites.  As always, use the best cacao nibs or cocoa, vodka and vanilla. You won't have the results to taste today, but it's worth the wait!

1. CHOCOLATE LIQUEUR

Ingredients
 2/3 cup cacao nibs
1 1/3 cup vodka
1 1/2 cups sugar
1 cup water
2 teaspoons Madagascar vanilla extract

Directions
Combine cacao nibs and vodka in 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 additional day.
Strain out nibs through sieve and filter through a coffee filter into bottle or jar. Store in this jar.

II. CHOCOLATE LIQUEUR
This recipe from Creative Culinary uses Scharffen Berger Cocoa Powder. 

Ingredients
1/4 cup unsweetened good cocoa powder (Scharffen Berger)
1 cup boiling water
1 cup granulated sugar
1 cup water 1 cup vodka

Directions
In bowl, dissolve cocoa powder in boiling water.
In saucepan, bring sugar and water to simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through fine-mesh sieve into jar with lid. Add vodka, cover and refrigerate for one week.
To serve, stir well and strain again through fine-mesh sieve.
 
These two recipes should get you started. Try less sugar and maybe add almond extract--or use run instead of vodka. Experiment!

You can drink this straight, use it in truffles or make a martini.

Have a wonderful National Liqueur Day. Make it Chocolate!