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Dark Chocolate Liqueur Recipe

Dark Chocolate Liqueur Recipe

Creamy, very chocolatey, and not too sweet dark chocolate liqueur with a great hint of vanilla. Made with dark chocolate, rum, evaporated milk, sugar, and vanilla seeds from vanilla bean.

Tastes great plain or with desserts. Makes a perfect Christmas, Easter or anytime gift from the kitchen.

Making dark chocolate is way easier than you think! And the bonus is it only uses a handful of ingredients. I made it last holiday and gave it to family and friends as last-minute Christmas gifts, and it was a huge hit.

This liqueur is durable for up to 6 months, in the fridge. This recipe calls for brown rum, but feel free to replace it with brandy.

What you will need to make dark chocolate liqueur without cream

  • 350 g (12.3 oz) dark chocolate
  • 250 g (8.8 oz/ 2 cups) powdered sugar (icing sugar)
  • 940 ml (31.8 fl.oz/ 3 ¾ cups) evaporated milk (unsweetened condensed milk)
  • 700 ml (23.7 fl.oz/ about 2 ¾ cups) brown rum, 40 %
  • 1 vanilla bean

How to make liqueur with evaporate milk and dark chocolate

Fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium – low heat.

In the meantime, split the vanilla bean lengthwise and scrape out the vanilla seeds.

Next combine, evaporated milk, dak chocolate, the scraped-out vanilla seeds, powdered sugar, brown rum, and the empty vanilla bean pod in a medium pot.

Put the medium pot over the larger pot with boiling water. Let cook for about 10 minutes while stirring continuously until the liqueur is nicely thick. It’s very important that it doesn’t boil!

Remove vanilla bean and pour part of the hot liqueur in the jar. Then fill it in sterilized bottles with the help of the funnel.

Let cool and store in the fridge for up to 6 months. Let the chocolate cream liqueur infuse for a few hours or longer for the aromas to meld together.

Enjoy your homemade chocolate liqueur as a shot, over vanilla ice cream or chocolate cake

Dark Chocolate Liqueur Recipe

Creamy, very chocolatey, and not too sweet dark chocolate liqueur with a great hint of vanilla. Made with dark chocolate, rum, evaporated milk, sugar, and vanilla seeds from vanilla bean. Tastes great plain or with desserts. Makes a perfect Christmas, Easter or anytime gift from the kitchen.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Drinks
Cuisine: European
Keyword: Alcoholic beverage, anytime treat, chocolate cream liqueur, Christmas, dark chocolate liqueur, Easter, holiday gifts, holiday treat, homemade chocolate liqueur
Servings: 2 liter (8 1/2 cups)
Author: Ester | esterkocht.com

Equipment

  • 1 Large pot
  • 1 Medium pot
  • 1 Whisk
  • Small glass bottles
  • 1 Funnel
  • 1 Knife
  • 1 Cutting board

Ingredients

  • 350 g (12.3 oz) dark chocolate
  • 250 g (8.8 oz/ 2 cups) powdered sugar (icing sugar)
  • 940 ml (31.8 fl.oz/ 3 ¾ cups) evaporated milk (unsweetened condensed milk)
  • 700 (23.7 fl.oz/ about 2 ¾ cups) brown rum, 40 %
  • 1 vanilla bean

Instructions

  • Fill the larger pot with one-third water and bring to a boil. Once the water has boiled reduce the heat to medium – low heat. In the meantime, split the vanilla bean lengthwise and scrape out the vanilla seeds. Next combine, evaporated milk, dak chocolate, the scraped-out vanilla seeds, powdered sugar, brown rum, and the empty vanilla bean pod in a medium pot.
  • Stir well and put the medium pot over the larger pot with boiling water. Let cook for about 10 minutes while stirring continuously until the liqueur is nicely thick. It's very important that it doesn't boil! Remove vanilla bean and pour part of the hot liqueur in the jar. Then fill it in sterilized bottles with the help of the funnel. Let cool and store in the fridge for up to 6 months.

Notes

  • This liqueur is durable for up to 6 months, in the fridge.
  • This recipe calls for brown rum, but feel free to replace it with brandy.
  • Let the liqueur infuse for a few hours or longer for the aromas to meld together.

Did you make this chocolate cream liqueur recipe? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




leanne hulse

Friday 23rd of February 2024

In the recipe you say evaporated milk then in brackets you mention condensed milk. In the UK these are different, evaporated milk is runny not sweet, but we use condensed milk which is thick and sweet so which one would I use in the UK?

Ester

Friday 23rd of February 2024

In some countries, including Germany,evaporated milk is commonly known as unsweetened condensed milk. So, in the UK, you'd use evaporated milk for this recipe. Both terms refer to the same product, just known differently in various regions.

Gia

Friday 19th of May 2023

If substituting vanilla extract for the bean, how much should I add and when should I add it? Thank you

Ester

Saturday 20th of May 2023

Hello Gia,

I would add 1 to 2 teaspoons vanilla extract, you can add it when adding evaporated milk to the pot. I hope this helps.

Kind regards, Ester