The chocolate liqueur is perfect for the end of meals and is a good substitute for hot chocolate. It can be enjoyed either cold or warm. I like to serve it as a dessert with whipped cream, hazelnut crumbs, and a chocolate stick; or with a scoop of ice cream. In any way you try this chocolate liqueur, it will win you over with its unmistakable flavor.
As a good Abruzzese, my blog couldn’t miss a recipe for a liqueur. My region is also famous for its ancient tradition of liqueur production, passed down from generation to generation. Among the most well-known Abruzzese liqueurs are Genziana, Centerbe, Ratafià, Nocino, and Punch. But there are various types of liqueurs produced: from those with aromatic herbs to fruit and coffee liqueurs or, as in this case, chocolate.
The famous poet Gabriele d’Annunzio, tied to his region, is also famous for his passion for liqueurs. Famous is the motto “Purpureo sanguine potior“, dedicated to the liqueur he renamed “Sangue di Morlacco” (Luxardo’s cherry brandy) in 1919 (on the occasion of the Fiume enterprise), due to its dark red color; or, for example, the famous Pescara liqueur Aurum, which takes its name on the suggestion of the poet himself.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Stove
Ingredients
- 1/3 cup Unsweetened cocoa powder
- 2 cups Whole milk (or water)
- 2 cups Sugar
- 7 oz Pure alcohol
Tools
- Glass Bottle
Preparation
To make the chocolate liqueur, mix the cocoa with the sugar in a saucepan, put it on the heat, and slowly add the milk, cook on low heat and bring to a boil. Stir occasionally to avoid lumps and prevent the mixture from sticking to the pan.
Once it reaches a boil, remove from heat and let it cool for about ten minutes. Then incorporate the alcohol and mix well to combine the ingredients.
Once the liqueur is completely cooled, with the help of a funnel and a ladle, pour the liqueur into a bottle (about 750 ml). Place in the fridge and let it rest for at least a day before consuming.
Note: you can customize this liqueur based on your tastes by adding spices of your choice or chili pepper.
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my Instagram profile. And to watch video recipes, subscribe to my YouTube channel!
To receive new recipes every week for free in your email, subscribe to the Libellula Newsletter.
