Food recipes
Scharffenberger Homemade Chocolate Liqueur
Scharffenberger Homemade Chocolate Liqueur Ingredients: cocoa, dry powder, unsweetened water, bottled, generic sugars, granulated water, bottled, generic alcoholic beverage, distilled, vodka, 80 proof cream, fluid, he...
Scharffenberger Homemade Chocolate Liqueur
Ingredients:
cocoa, dry powder, unsweetened
water, bottled, generic
sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
cream, fluid, heavy whipping
Directions:
In a bowl, dissolve cocoa powder in boiling water.
In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through a fine-mesh sieve into a jar with a lid.
Add the vodka, cover and refrigerate over night.
(It will keep up to a month, but will lose potency over time.
).
To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full.
Top with lightly-sweetened whipped cream, or float heavy cream on top.
(Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass.
Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.)
Garnish with cocoa nibs or chocolate shavings.
Ingredients:
cocoa, dry powder, unsweetened
water, bottled, generic
sugars, granulated
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
cream, fluid, heavy whipping
Directions:
In a bowl, dissolve cocoa powder in boiling water.
In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup.
Strain through a fine-mesh sieve into a jar with a lid.
Add the vodka, cover and refrigerate over night.
(It will keep up to a month, but will lose potency over time.
).
To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full.
Top with lightly-sweetened whipped cream, or float heavy cream on top.
(Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass.
Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.)
Garnish with cocoa nibs or chocolate shavings.