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.
Servings: 2 liter (8 1/2 cups)
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.