Chocolate Cream Liqueur.
This is the time when you start thinking about what to prepare for the upcoming holidays: nougats, various cookies, liqueurs… and the chocolate cream liqueur is one of those that’s just perfect to keep in the fridge, bar cabinet, or to give as a gift.
The chocolate liqueur, easy and quick to make, requires really few steps, is a great after-dinner drink to serve cold or at room temperature to accompany various sweets especially those with chocolate that are difficult to pair and is a valid alternative to the evergreen Limoncello. Moreover, it requires a shorter ‘resting’ time compared to many others.
Let’s see what we need…
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- Difficulty: Easy
- Cost: Medium
- Rest time: 7 Days
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 1 L
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 76.11 (Kcal)
- Carbohydrates 15.50 (g) of which sugars 13.31 (g)
- Proteins 1.26 (g)
- Fat 1.07 (g) of which saturated 0.66 (g)of which unsaturated 0.39 (g)
- Fibers 1.44 (g)
- Sodium 0.98 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Version with and without Thermomix
- 4 1/2 oz pure alcohol
- 1 1/3 cups unsweetened cocoa powder
- 2 cups sugar
- 2 1/8 cups whole milk
- Mixer Thermomix
Preparation
Regular version:
– In a saucepan, sift the cocoa, add the sugar, and slowly pour in the milk; stir to remove lumps and place over medium heat.
– Let it simmer, always stirring with a hand whisk until you no longer feel the sugar (10-15′). Turn off the heat and let it cool, covered with cling film in contact to prevent a crust from forming on the surface (like for custard).
– Add the alcohol and bottle it; place in the fridge and let it rest for a week.
Thermomix version:
– Sift the cocoa, mix with the sugar, and put everything into the bowl with the milk. Speed 4, 194°F (90°C) for 15′.
– Allow to cool completely and add the alcohol: 20” speed 4.
– Transfer to bottles and store in the fridge.
– Wait at least a week, (the more time passes, the more the flavor improves) then shake gently before pouring into glasses.
Storage:
– Store in the fridge.
