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If you love creamy liqueurs and chocolate as much as we do, this chocolate egg liqueur variation of the traditional German egg liqueur, otherwise known as Eierlikör will definitely become your go-to creamy deliciously decadent treat.
It is incredibly delicious – rich and creamy, very chocolaty and yet not too sweet and simple to make. Makes a perfect anytime treat.
Packed with egg yolks, powdered sugar, evapotared milk (also known as unsweetened condensed milk, in some countries), vanilla, rum and chocolate in various forms such as dark chocolate and unsweetened cocoa powder, creating a smooth, velvety texture with a rich, chocolatey flavor liqueur.
Egg liqueur with chocolate can be enjoyed on its own as a dessert drink, or used as a decadent mixer in cocktails or desserts such as on fruits, ice cream or drizzled over a cake.
Here are the ingredients used to make this recipe
- 300 g (10.6 oz) dark chocolate
- 650 g (22.9 oz/ 5 ¼ cups) powdered sugar (icing sugar)
- 1200 ml (40.6 fl.oz/ 5 cups) evaporated milk (unsweetened condensed milk)
- 1 tablespoon vanilla extract or vanilla seeds from a vanilla bean ()
- 14 egg yolks (from 14 large eggs)
- 750 ml (25.4 fl.oz/ about 3 cups plus 2 tablespoon) brown rum, 40 % ((alternatively, you can also use brandy or Vodka))
How to Make Egg Liqueur with Chocolate
Fill the larger pot with one-third water and bring it to a boil. Once the water boils, reduce the heat to medium-low.
In the meantime, place the egg yolks in the medium pot. Gradually add powdered sugar while stirring until all the sugar is incorporated into the egg yolk.
Add cocoa powder and vanilla extract, or any form of vanilla you prefer. If using vanilla seeds, consider adding the empty vanilla bean pod to intensify the vanilla flavor.
Slowly stir in evaporated milk (unsweetened condensed milk), followed by rum and roughly broken dark chocolate pieces.
Position the medium pot over the larger pot with boiling water. Cook for about15 minutes, stirring continuously until the liqueur thickens.
Keep stirring to prevent lumps and ensure it doesn’t boil. Remove the pot from the larger pot with water. Pour a portion of the hot liqueur into the jar, then fill sterilized bottles using a funnel.
- Avoid filling the bottles completely, as the liqueur will solidify upon cooling (especially over time).
- If using a vanilla bean pod, remember to remove it before filling the bottles.
Allow the chocolate Eierlikör to cool completely and store it in the fridge for up to 6 months.
Hint: Before consumption, let the liqueur infuse for a few hours or longer for the aromas to meld together.
Upon consuming, if the liqueur is too thick and refuses to leave the bottle, simply add a small amount of unsweetened condensed milk or rum, shake well, and serve.
This will help achieve the desired consistency for pouring and enjoying the chocolate Eierlikör.
Love this Chocolate Egg Liqueur Recipe? Try my Dark Chocolate Liqueur and Eierlikör recipes, too.
Easy Chocolate Egg Liqueur Recipe
Equipment
- Funnel
- 2 Pots medium and large
- Small glass bottles
- Whisk
Ingredients
- 14 egg yolks from 14 large eggs
- 300 g (10.6 oz) chocolate dark
- 650 g (22.9 oz/ 5 ¼ cups) Powdered sugar (icing sugar)
- 1200 ml (40.6 fl.oz/ 5 cups) evaporated milk (unsweetened condensed milk) (10% fat)
- 750 (25.4 fl.oz/ about 3 cups plus 2 tablespoon) rum brown, 40 %, (alternatively, you can also use brandy or Vodka)
- 1 tablespoon vanilla extract or vanilla seeds from a vanilla bean (alternatively, you can also use 2 tablespoons vanilla sugar, just reduce the amount of powdered sugar by 2 tablespoons if you’re using vanilla sugar).
Instructions
- Fill the larger pot with one-third water and bring it to a boil. Once the water boils, reduce the heat to medium-low.
- In the meantime, place the egg yolks in the medium pot. Gradually add powdered sugar while stirring until all the sugar is incorporated into the egg yolk.
- Add cocoa powder and vanilla extract, or any form of vanilla you prefer. If using vanilla seeds, consider adding the empty vanilla bean pod to intensify the vanilla flavor.
- Slowly stir in evaporated milk (unsweetened condensed milk), followed by rum and roughly broken dark chocolate pieces.
- Position the medium pot over the larger pot with boiling water. Cook for about 15 minutes, stirring continuously until the liqueur thickens. Keep stirring to prevent lumps and ensure it doesn't boil
- Remove the pot from the larger pot with water. Pour a portion of the hot liqueur into the jar, then fill sterilized bottles using a funnel. * Avoid filling the bottles completely, as the liqueur will solidify upon cooling (especially over time). * If using a vanilla bean pod, remember to remove it before filling the bottles.
- Allow the chocolate Eierlikör to cool completely and store it in the fridge for up to 6 months.
- Hint: Before consumption, let the liqueur infuse for a few hours or longer for the aromas to meld together.
- Upon consuming, if the liqueur is too thick and refuses to leave the bottle, simply add a small amount of unsweetened condensed milk or rum, shake well, and serve. This will help achieve the desired consistency for pouring and enjoying the chocolate Eierlikör.
Did you make this German egg liqueur? I’d love to hear from you! Simply write a review and add rating to it.