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Chocolate Liqueur

We've always liked the idea of crème de cacao, but most bottled liqueurs lack a pure chocolate taste.At SCHARFFEN BERGER, we decided we could do better,so we created our own.

  • PRINT

Ingredients

  • 1/4 cup SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup vodka
  • Heavy cream for topping
  • SCHARFFEN BERGER Roasted Cacao Nibs for garnish

Directions

    1. In a medium bowl, combine the cocoa powder and boiling water, stirring to dissolve the cocoa. Set aside.

    2. In a small saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until the sugar has dissolved. Stir the sugar syrup into the cocoa mixture and add the vodka. Strain through a fine-mesh strainer into a container with a lid.

    3. Refrigerate overnight. The liqueur will keep for several weeks, but the flavor of the vodka will weaken as time goes on.

    4. To serve, stir the liqueur well, then strain it again through a fine-mesh strainer. Fill each shot glass two-thirds full with liqueur. Top with whipped cream or "float" unwhipped heavy cream on the liqueur. Hold a spoon over the glass, just above the liqueur with the bowl of the spoon facing down. The spoon will diffuse the cream. Slowly pour until a 1/8- to 1/4-inch layer of cream rests on top of the liqueur. Sprinkle with 3 to 4 nibs.

Featured In This Recipe

Made from perfectly roasted and well-aged beans, our 100% cacao powder is the perfect base for rich desserts and gourmet hot chocolate.

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Featured In This Recipe

Perfectly roasted cocoa beans cracked into small bits add crunchiness and subtle chocolate flavor to any recipe without adding sweetness.

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