I am not a very big fan of complicated dishes. Nor vodka to be precise. And when it comes to preparing complicatged dishes with vodka…man I’m out! That’s why I started studying liqueurs. Well actually recipes for liqueurs.
Homemade liqueurs are fun and easy and spirit based, rather than vodka! Classic win-win situation.
So to start off smoothly I bring you chocolate liqueur – the easy recipe.
To be honest, it was quite a mental challenge for me to go to the liquor store and purchase 96% spirit (more on my mental issues regarding the subject can be found here). But once I bought that half a litre bottle, suddenly my head got full of culinary ideas.
I started releasing my creativity in a very old school manner – I went through all of my cookbooks to find the perfect recipe for chocolate liqueur. And guess what? I found nothing suitable.
I tried preparing this liqueur several times before calling it a success.
Why was that? Well, I followed the recipe which contained condensed milk and found the liqueur impossible to remove from the bottle! I had to break the thing with a hammer!
Totally worth it act of violence!
So, hbut aving learnt from that failure I enhanced the vintage recipe a bit. I confirm that after a week, it’s still in a drinkable state rather than edible.
- 100 g milk chocolate
- 200 ml spirit
- Tin of condensed milk (aha!! still there!!)
- 300 ml or a cup of full milk
- Pinch of cinnamon (optional but since it’s my singature spice I add it everywhere. If you feel adventurous try chilli instead)
- Take a soucepan, pour both kinds of milk
- Add chopped chocolate
- Stir over a medium heat until chocolate is melted
- Some whisking also might handy – just make sure mixture is supersmooth
- Add spirit and stir for a moment (don’t allow it to boil!)
- Pour your newly made liqueur into a bottle
- Store away for a couple of days before serving
And this is liqueur ready for serving. I still have 2 bottles of spirit lying around. Any ideas how to use them (I’m no spirit drinker, fortunately)?