Chocolate liqueur at home – 5 recipes

Wolfgang Amadeus Mozart’s hometown of Salzburg has been making the delicious Mozart chocolate liqueur since 1954. Some of its ingredients are a closely guarded secret, but making a similar liqueur is not difficult.

Chocolate liquor is prepared by many companies, but since 1954 the Austrian distillery Konig Ges has been the undisputed leader in this area. The composition of Mozart liqueur includes bourbon vanilla from the island of Madagascar, rare varieties of cocoa from West Africa, quality Belgian chocolate and several secret ingredients that the company prefers not to disclose. However, we can make chocolate liqueur at home without the participation of Austrian technologists.

All Mozart liqueurs are based on sugar cane alcohol, so try to get inexpensive light rum for the liqueur (or make your own). However, ordinary vodka, cognac, whiskey, as well as alcohol or high-quality “double” moonshine, diluted to 40-45% of the fortress, are quite suitable for home cooking. The rest of the ingredients should be of the best quality possible, especially chocolate and cocoa.

Recipe for chocolate liqueur with milk

This recipe has been circulating on the Internet for a long time and has been tested by a huge number of people. This drink has a drawback: because of milk, it can be stored for only 2-3 months in the refrigerator.

Chocolate should be grated on a fine grater or ground in a blender. Pour into a jar, add a pinch of vanilla and vodka. Mix well and insist for a week, not forgetting to shake the jar several times every day.

As practice has shown, chocolate without heating dissolves poorly. There are two options to solve this problem:

1. At the very beginning, melt the chocolate in a water bath, add vanilla and vodka to it, and then mix with a blender.
2. Heat everything after insisting: put the jar in a saucepan with water and keep at 50-60 ^oC 20-30 minutes, stirring constantly.

When the infusion is ready, you need to prepare a syrup from the remaining ingredients. Pour water and milk into a small saucepan, add sugar and heat until boiling. Stir constantly so that the sugar does not burn and completely dissolves. It is enough to boil the syrup over low heat for several minutes. Then let it cool and mix with chocolate infusion. We stand the finished liquor for 2 weeks with occasional shaking, and then bottle it.

Chocolate is not a substitute for love. Love is a substitute for chocolate.

Miranda Ingram

There will most likely be a little chocolate residue. Filtering it is stupid. Shake the liquor in the jar before bottling. It should also be shaken just before serving. The liqueur is very soft, the weaker sex will like it. As mentioned earlier, it should be stored in the refrigerator for no more than 2-3 months.

Chocolate liqueur with milk №2

Alternative to the first recipe. Ready liquor can be drunk within a few hours after preparation, or you can do it right away. The most important thing is if in a couple of hours there are guests, and you don’t know what to treat them to.

In the store we buy two standard bags of hot chocolate powder for 1 cup. Pour the purchased chocolate and cocoa into a small saucepan, pour milk and cook until all the ingredients are completely dissolved. Let the milk mixture cool, and then add food alcohol and rum. You can drink immediately, but it is better to wait a couple of days. Store exclusively in the refrigerator.

Chocolate liqueur ala Mozart with extract

It is not recommended to store liquor with milk for a long time, and chocolate chips constantly precipitate. It makes sense to prepare a drink with chocolate extract (something similar to the infusion from the first recipe, but more concentrated and made from cocoa powder). The extract can be bought at the store (it is sometimes found in the baking aisle) or you can make your own.

Chocolate extract

• 240 ml of vodka
• 60 g cocoa powder

Cocoa powder needs high quality, as dark as possible. Pour vodka into a jar of the required volume and carefully dissolve cocoa in it. Seal the jar tightly and place in a dark cabinet for 6-8 weeks. The longer you insist, the more saturated the extract will be. It is recommended to insist up to 10 months. Every 3-4 days, the extract should be shaken slightly. Then strain through a coffee filter, pour into a small bottle and use as directed. You can store chocolate extract indefinitely in a closet, in a tightly closed container.

You can also make a “higher quality” extract by using cocoa beans instead of cocoa powder. They can now be bought in online stores with all sorts of things for health (in Western stores look for “cacao nibs”, and in our “cocoa nibs” – a kind of semi-finished product for the production of chocolate, crushed kernels of cocoa beans without a shell, the most common form of sale cocoa beans). You can search in the market or in large supermarkets. The recipe is pretty simple. You can also try using cocoa bean shells (known as cocoa shells), but the result will be different.

• about 120 g of cocoa beans
• 240 ml vodka, bourbon or rum

Coarsely grind the roasted beans without a shell with a hammer (or use already crushed “cocoa nibs”). Place them in a jar, fill with vodka, bourbon or rum and seal tightly. Store in a dark place for at least 3 months, shaking the contents occasionally. After 3 months you can try.

The situation is similar with the first extract – the taste becomes richer with each day of exposure, so you can wait up to 6 months. When the taste suits you, strain the extract and put it in the freezer overnight. In the morning, wipe off any excess fat on the surface.

You can store the extract for several years in a dark place.

Liqueur with extract №1

Pour vodka into a 0,5 liter bottle, add simple sugar syrup and extracts. Leave for 1-2 weeks and filter. You can store in a dark, cool place for up to several years.

*Vanilla extract can be prepared according to the recipe you will find in the Kahlua coffee liqueur article. It also says what and how much it can be replaced.

Liqueur with extract №2

Make a simple syrup with sugar and water. Cool the syrup, add cognac and a 50% solution of alcohol or moonshine to it (50% vodka is also sometimes found). Add chocolate extract and, if desired, 4 drops of caramel color to color the liqueur. Instead of dye, you can use ordinary caramel, the preparation principle of which is described in the article on sugar syrup. Mix everything well and let it brew for 1 month in a dark, cool place before tasting.

1966 hazelnut chocolate liqueur recipe

Vanilla pod can be replaced with 1-2 tsp. vanilla sugar or vanilla on the tip of a knife. Almond extract can be omitted. Vegetable glycerin (natural, non-harmful) is sold in some wine shops. It can also be found in cosmetic online stores. It improves the consistency of the liquor, makes it softer, and also prevents the cocoa powder from settling (as if it binds it to water).

Pour hazelnuts onto a baking sheet and bake in the oven for 12 minutes at a temperature of 160-180 ^оC. Cool the nuts, rub them with a clean waffle towel to get rid of most of the skin, chop coarsely. Pour vodka into a jar of nuts and a vanilla pod, close tightly and infuse in a dark, cool place for 1-4 weeks. Then you need to strain the infusion, and squeeze out the extract from the nuts, which were supposed to absorb alcohol (you need some simple press). The remaining nuts are no longer needed.

Mix the resulting nut-vanilla extract and strained vodka. Add cocoa to them, mix well and keep in a dark cool place under the lid for 1-2 weeks. Drain from the sediment, strain through a coffee paper filter or cotton wool. It should turn out about 470-500 ml. Cook syrup from sugar and water, cool it. Mix syrup with vodka, add almond extract (optional) and glycerin. Let stand for at least 1 month before serving.

After twenty years of marriage, I seem to have begun to understand what a woman wants. The answer to the question lies somewhere between dialogue and chocolate.

Mel Gibson

You can drink chocolate liqueur in its pure form or as part of numerous cocktails. This is a classic digestif and should be served after meals to improve digestion. It goes well with desserts, in particular with chocolate.