The taste of homemade chocolate liquor is able to compete with the products of the world’s leading manufacturers, for example, with such brands as Mozart and Sheridans. If you strictly follow the proposed recipe and be patient, you will get an excellent dessert alcoholic drink, which not everyone can distinguish from a store-bought one.
Vodka can be replaced with diluted ethyl alcohol or purified odorless moonshine (distillate). Use dark chocolate with at least 60% cocoa. Milk should be fresh (even slightly sour milk will curdle when heated) and preferably of minimal fat content.
Ingredients:
- dark chocolate – 200 grams;
- vodka (alcohol 40-45%, moonshine) – 1,5 liters;
- sugar – 1 kg;
- milk – 2 glass;
- water – 300 ml;
- vanillin – on the tip of a knife.
The preparation of chocolate liqueur takes 4 to 7 weeks. If you decide to please guests with your own drink for a certain holiday, calculate the time correctly.
chocolate liqueur recipe
1. Grate chocolate bars on a fine grater, pour the resulting chips into a container for infusion – a glass bottle or jar.
2. Pour vodka over chocolate, add vanillin. Mix.
3. Close the lid tightly. Infuse for 7 days in a dark place at room temperature. Shake 1-2 times a day.
4. Make syrup from water, milk and sugar. To do this, heat the mixture in a saucepan until the sugar is completely dissolved, then bring to a boil over low heat, stirring every 30 seconds and removing foam from the surface (if any). Remove the finished syrup from the stove and cool to room temperature.
5. Mix cold syrup with chocolate tincture.
6. Shake the container with liquor, close the lid. Insist in a warm, dark place for 2-3 weeks.
7. Filter the drink with a coffee strainer or ordinary gauze, hold for another 1-2 weeks to stabilize the taste.
8. Homemade chocolate liqueur is ready. It remains to pour the drink into bottles for storage (preferably dark) and seal tightly. When stored away from direct sunlight, the shelf life is up to a year. Fortress – 19-21%.
