Creme de Cacao 1
This method uses liquid chocolate (see Notes) to make a rich, delicious liqueur. As with all other chocolate liqueurs the quality of the chocolate will determine it success.
Recipe type: Liqueurs
Serves: 1 bottle
  • 1 Cup sugar
  • 1/2 Cups water
  • 8 ounce un-sweetened liquid chocolate (see Notes)
  • 2 1/2 Cups vodka
  • 2 teaspoons vanilla extract
  • 1 Tablespoons finishing formula
  1. Make a simple syrup with sugar and water, allow to cool. Combine all ingredients including syrup in aging container. Do not at finishing formula yet. Age for a month and strain for clarity. Add finishing formula and bottle as desired.
  2. This is a chocolate Liqueur that is good by itself and even better mixed in your favorite drinks.
  3. The finishing formula is glycerin. It is a thickening agent and does nothing for the taste. It does, however, make a rich and aesthetically pleasing drink.
Liquid chocolate is essentially no more than melted chocolate to which some clarified butter and boiling water are added to thin the melted chocolate. Just 1 Tablespoon clarified unsalted butter and 1/3 Cup boiling water are added to 2 ounces of chocolate. For this recipe, use dark chocolate. Melt chocolate in a bowl set over boiling water. When melted, add the water and butter and blend while still over the boiling water. Use immediately to make this liqueur.
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