The Best Homemade Chocolate Liqueur Recipe (2024)

This homemade chocolate liqueur is so creamy, rich, and intense that regular hot chocolate will no longer have a place in your life. With this chocolate liqueur, you can elevate your co*cktail experience or simply enjoy a rich and creamy drink to satisfy your sweet cravings. After dinner, you can offer it in a small glass or pour it over ice cream or a strawberry cake. Make some extra bottles to give away as a great edible gift to all chocolate lovers.

This homemade chocolate liqueur recipe is from Perugia in Umbria, the Italian town famous for its chocolate Baci Perugina, small bite-sized chocolate with hazelnuts wrapped in a blue silver paper with a love message inside. It is the Italian version of the Godiva chocolate liqueur

If you want to make your own chocolate liqueur, you need to get started as soon as possible as it has to rest for 2 months.

From rich chocolate flavor to coffee-infused delights, your homemade liqueur journey begins with a few simple steps and the finest quality ingredients.

During the first month, the alcohol has to infuse with the vanilla, then another month for the cocoa, syrup and alcohol to brew. Don't take any shortcuts; it is during this resting time that the flavors merge together into an unforgettable magical experience.

For more homemade liqueur recipes, you can check: homemade orange liqueur, limoncello, and strawberry liqueur.

For the entire collection, check the category: homemade liqueurs.

Ingredients

To make a homemade chocolate liqueur, you'll need the following ingredients:

• Sugar: You'll require sugar as it adds sweetness to the liqueur. The amount of sugar can vary depending on how sweet you want your drink to be.
• Cocoa powder: Choose a high-quality cocoa powder to achieve a rich and intense chocolate flavor. I used the best chocolate brand here in France. At the famous Chocolate city of Valrhona I stocked up with the most delicious chocolate and cocoa. I highly recommend buying the best cocoa you can find in your country, and it is really important for the best outcome of this liqueur. You need to use unsweetened chocolate as the syrup will make the chocolate liqueur very sweet.
• Water: It dissolves the sugar and cocoa powder to create a sugar syrup base for the liqueur.
• Base Alcohol: In Italy, we use 95% pure alcohol. Vodka is also a popular choice of alcohol for this recipe. However, you can try other options like rum or even high-proof alcohol like Everclear.
• Vanilla pods: some recipes use vanilla extract, but I recommend soaking the vanilla pods in the alcohol to really extract the natural flavor

Check the recipe card for the quantity.

Hint: This recipe has no heavy cream or milk, so this chocolate liqueur is non-perishable with a very long shelf life.

Instructions

Infuse the vanilla pods into the alcohol

1. Cut the vanilla bean in half,
2. Scrape the seeds into a jar
3. Cut the pod into small pieces and add into the jar
4. Pour over the alcohol
5. Let the vanilla bean brew in the alcohol in the sealed jar for 1 month
6. After one month you can proceed to the next phase

Prepare the chocolate syrup

7. Prepare a simple syrup by melting the sugar in water in a large saucepan
8. Let it simmer at medium heat for a few minutes
9. Add the cocoa gradually
10. Always stir until it melts into the syrup completely
11. Let it simmer for 5 minutes
12. Remove from the heat, cover and let it cool down to room temperature

Hint: Ensure the saucepan is large enough, as the chocolate syrup will increase in volume when boiled

Mixing it all

13. Once cold, filter the chocolate syrup with a fine-mesh strainer
14. Sieve also the alcohol which was infused with the vanilla pods
15. Stir well for at least 10 minutes to make sure all is combined

16. The liqueur should have a creamy consistency
17. Using a ladle, transfer the liquor into bottles or large mason jar
18. Close the bottles with a cork and wait another month before drinking it

Top tips

• Use good-quality cocoa
• Do not replace vanilla pod with vanilla extract
• Use a large pan when making the syrup to ensure it doesn't spill when you add the cocoa. You will be adding a lot of cocoa
• Once you combine the cocoa syrup with the alcohol, you will have to mix for a long time. You may want to use an electric mixer.
• If you want to have a creamier liqueur use less water ( 2 ¼ cups - 500 ml) to make the syrup, however, it is then best to store it in a jar instead of a bottle as you may have to spoon it out.
• You can always adjust the consistency after the liqueur is done. Add more hot water to make it more liquid and more alcohol to make it more alcoholic. Remember to measure the added amount to reproduce the same consistency and taste later.
• You can also use this chocolate alcohol drink over ice cream or in sponge cakes

Serving Suggestions

When it comes to enjoying your homemade chocolate liqueur, the possibilities are nearly endless.

You can savor it in a variety of dessert co*cktails and special occasions. Here are some great ideas to make the most of your delicious liqueur.

A simple and classic way to serve your chocolate liqueur is in an elegant chocolate co*cktail.

You can mix it with vodka and a splash of cream to recreate a decadent chocolate martini recipe.

Garnish with shaved chocolate, white chocolate chips or a sprinkle of unsweetened cocoa powder, and you've got a sophisticated drink perfect for holidays or celebrations.

If you're in the mood for something warm and comforting, add a shot of your chocolate liqueur to a cup of hot cocoa or hot coffee.

This delightful combination can be taken to another level by topping it off with a dollop of whipped cream.

Unsweetened cocoa powder or a drizzle of chocolate syrup will add an extra touch of chocolatey goodness.

When it comes to desserts, your chocolate liqueur can also be a fantastic addition to a variety of sweet treats.

Drizzle it over vanilla ice cream for a delectable, grown-up dessert, or mix it into a creamy, velvety mousse.

Pair it with fresh fruit or a warm slice of cake for a special treat to finish a meal.

This homemade rich chocolate liqueur is also a great gift idea for family and friends

Dessert you can pair with it

You can use this liqueur with many different desserts, but I really recommend some cookies like butter biscuit, meringues, Italian donuts or chiacchiere to dip into it.

Any fresh fruit or fruit cake will also go very well, like a Tarte Tatin or a pear crumble, apple cake with plenty of apples, jam crostata or strawberry shortcake

Storage and Shelf Life

When making and storing homemade chocolate liqueur, it's important to remember certain guidelines to maintain its quality and flavor over time.

Proper storage conditions play a significant role in extending the shelf life of your chocolate liqueur.

First, store your chocolate liqueur in a cool, dark place, away from direct heat or sunlight.

This will help preserve its rich flavor and aroma.

It's also essential to keep the bottle tightly sealed after each use, as exposure to air can cause oxidation and affect the liqueur's taste.

There's no need to refrigerate your homemade chocolate liqueur, as it has a relatively long shelf life due to its alcohol content.

However, if you'd like to prolong its life even further, you can store it in the refrigerator.

Just remember to give it a gentle shake before serving, as the cold temperature may cause the chocolate to settle at the bottom.

An opened chocolate liqueur bottle lasts 12-18 months if stored properly, while an unopened bottle lasts up to 2 years.

Again, following the aforementioned storage guidelines will ensure that you preserve the best quality of your liqueur.

No risk of botulism

Since a reader asked, I would like to reassure everyone who has doubts, this liqueur is not at risk of botulism. This recipe uses Alcohol 95% or vodka 50% of ethanol.

A study proves botulism cannot grow in Alcohol: ”The growth and neurotoxin production (botulism) was delayed by an ethanol concentration of 4% ethanol and completely inhibited by a concentration of 6%”.

Effect of Ethanol on the growth of Colstridium botulinum

Botulism concerns home canning… not fermentation or infusions of fruits and vegetables. Here is more information about botulism from the USDA Food Safety and Inspection Service:

Clostridium Botulinum

Origins of this recipe

I tried this chocolate liqueur for the first time at the Eurochocolate fair in Perugia, Umbria.

As many of you may know Perugia is the native town of the famous chocolate Baci Perugina, a small bite-sized chocolate with hazelnuts wrapped in blue silver paper with a love message inside.

This Eurochocolate festival is held every year, and the entire historic center of Perugia is packed with chocolate stands.

The town is invaded for a few days, and you can find chocolate in any form, even gigantic chocolate sculptures.

This was the first time I tasted this chocolate liqueur, and I was hooked. I had to add this liqueur recipe to my homemade liqueurs series.

When I visited my mom, I spent a lot of time searching for this recipe in her vast cooking library and found it in an old magazine of Cucina Italiana published during the '60s.

FAQ

More homemade liqueurs recipes

Homemade liqueurs are such a satisfying project; enjoy them after dinner with your partner on a special day, offer them at the end of a dinner party or package them in fancy bottles as an edible gift.

I already have some published, and more will come. Just be ready when the fruits are in season to start your collection:

• limoncello
• limoncello cream
• nocino
• curacao
• strawberry liqueur
• licorice liqueur
• Italian eggnog VOV
• violet liqueur
• blueberry liqueur

Check out the category: Homemade liquors

You can also check out the web story: 9 Homemade Italian Liqueurs

For those of you who like the thrill of the forbidden fruit, try to make Concord Grape Wine Fragolino.

Banned in Europe for commercial use, you can only try it if you make it for personal consumption.

Setting up a liqueur workshop

You can easily create your liqueur workshop with just a few items. They are not expensive and you can order them online from my Amazon shop: Homemade Liqueur Lab. Those are my favorite and specially selected tools to make the process smooth and easy:

1. Jars 67 ounce - 2 liters: I use large canning jars to infuse herbs or fruits in the alcohol. They are easily sealed and don't take much room in the cupboard. I usually brew different types of liqueurs at the same times so I need several jars. If you are an occasional liqueur maker, you can just use the bottle below.
2. 1 gallon - 3-liters glass bottle: I use this bottle in the second part of the brewing process, once I add the syrup. It is a transparent glass bottle so I can check how the liqueur is progressing and if it needs a good shake. It is important that this bottle has a large neck so the residuals of the fruits, zests, spices, or herbs can be easily removed without any problem once the liqueur is ready to be bottled. Personally I have 2 of those large bottles.
3. Funnel with a wide and short stem: When you are pouring the liqueur from one bottle to another during the brewing process, you need to have a funnel with a wide and short stem so it doesn't get clog with the ingredients that are brewing in the alcohol.
4. Auto-stop funnel: However, once the liqueur is ready, filtered and all the solid particles have been removed, I like to use an auto-stop funnel with a floating system that stops the liquid from flowing once the bottled has been filled.

   It is very difficult to gauge how much liquid can fit in a bottle and I often fill the funnel way too much. Instead of overflowing the bottle, the auto-stop funnel locks the stem automatically and the excess liquid remains in the funnel.

   The funnel can be easily removed, transferred into another bottle using the handle that keeps the liquid inside the funnel and no liqueur is wasted.

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5. Fine Mesh Strainer: to remove all solids and particles from the liqueur once it is ready to be filtered.
6. Measuring mugs: it is very important to use the exact proportion of syrup vs alcohol. Measurements mugs are a must.
7. Ladle with spout: to easily pour the liquid into the funnels from a large bowl or pan. I always use the ladle with a spout to take the syrup from the pan where I boiled it into the funnel. If you don't have a pan with a spout, this is the easiest way to pour the syrup once it is cold.
8. Fancy vintage bottles: I love to have my own liqueur assortment into those vintage bottles. It gives my homemade liqueurs an extra wow factor.
9. Small glass bottles with lids: if you want to store the liqueurs in small bottles or if you want to give it as gifts to friends and family those small bottles are perfect. The lid seals and they can be easily carried. They even come with labels to write the name of the liqueur and the date.
10. Shot glass set and/or Small liqueur glasses: it is very important to serve the liqueur in small shot glasses so it can be slowly sipped and relished.
11. Good Grips Bottle Brush: to easily clean all the bottles after each use. Some liqueurs can be very sticky and stain easily like the walnut hull.
12. If you want to give your liqueur an extra festive look you can also use the Rose Ice Cube Stackable to make rose ices or the ice cube with light to make your liqueur shine at night.

More chocolate recipes

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