World Chocolate Day: Make Chocolate Liqueur At Home, Use In These Dessert Recipes

Chocolate liqueur usually combines the rich and decadent flavors of chocolate, vanilla or coffee, with spirits like vodka, whisky or rum. It's not to be confused with chocolate liquor which is pure cocoa in either liquid or solid form, and does not have any trace of alcohol in it. Chocolate liqueur can be used in dessert-style cocktails like martinis, mudslides, and even white Russians. It's usually paired with dairy, coffee or vanilla which complement its smooth and luxurious taste perfectly. Besides cocktails, chocolate liqueur, like many other liqueurs, can be used to flavor desserts too. You can add it to bakes, mousses, cheesecakes, puddings and custards to intensify the chocolate flavor while also adding a slight alcoholic punch. Chocolate-based sauces, ganaches, and glazes can also be infused to add some depth to them. On World Chocolate Day (July 21), why not try to use chocolate liqueur in these adults-only desserts to amplify and enhance the natural flavors of chocolate in these recipes. You can also go a step further and make chocolate liqueur at home. Let’s learn how.

Homemade Chocolate Liqueur

Ingredients:

• 85 g cacao nibs
• 320 ml vodka
• 300 g sugar
• 240 ml water
• 2 tsp vanilla extract

Instructions:

• Add cacao nibs, which are roasted fragments of roasted cacao beans, along with vodka in a sterilized glass container or bottle. You will be able to find cacao nibs in a supermarket, health food store, or even online.
• Seal the bottle or jar shut and give it a good shake, then let it sit in a cool and dark area of your house for a week.
• After a week has passed, create a syrup by boiling sugar and water in a saucepan. Once the syrup is cool, pour it into the bottle along with the vanilla extract.
• Give it another shake, and let it steep in these flavors for another day.
• The next day, use a fine-mesh strainer or a nut bag to sieve all the cacao nibs from the concoction. Then pour the liquid back into the same bottle.
• You don't need to refrigerate the liqueur, it will retain its quality for around two months.

How to Use Homemade Or Store Bought Chocolate Liqueur in Desserts

Oreo Chocolate Liqueur Pie

Ingredients:

For the pie crust:

• 360 g crushed Oreos
• 8 tbsp melted butter

For the chocolate filling:

• 450 g finely chopped Cadbury Bournville 70% Dark Chocolate
• 540 ml heavy cream
• 60 ml chocolate liqueur (increase or decrease according to preference)
• 115 g room temperature butter (cubed)

For the whipping cream topping:

• 360 ml cold heavy cream
• 30 g powdered sugar

Instructions:

• For the crust, crush the Oreos by hand or in a food processor to get a fine crumb. Then add the melted butter and mix well.
• Press this Oreo and butter crumb in the bottom of a spring-form pan, then place in the fridge to cool and solidify.
• For the chocolate filling, melt the chopped Cadbury Bournville 70% Dark Chocolate in the microwave along with all of the butter to get a smooth and glossy sauce. Then whisk in the liqueur.
• Whip the heavy cream until you get soft peaks, then fold the chocolate sauce into it.
• Take the chilled pie crust, and evenly spread the chocolate filling into this and let it cool again.
• Before serving, whip more heavy cream with some powdered sugar until soft and airy. Ladle it over the set pie, slice and serve.

Chocolate on Chocolate Mousse

Ingredients:

• 125 g dark chocolate
• 10 g butter
• 125 ml heavy cream
• 60 ml chocolate liqueur
• 35 g caster sugar
• 60 ml water
• Whipping cream and chocolate shavings for garnish

Instructions:

• Break the chocolate into pieces or chop it finely so it can melt easily in the microwave. Also add the butter into this and let it melt. Mix until smooth and glossy.
• Create a syrup with water and sugar on a saucepan and pour it into the chocolate sauce. Mix well.
• Then add the chocolate liqueur too. Let the sauce chill in the fridge for 15 minutes.
• Make sure that the heavy cream is chilled before whipping it into soft peaks.
• Then fold the whipped cream into the cooled chocolate sauce.
• Transfer into individual serving bowls and chill.
• Garnish with more whipping cream and chocolate shavings before serving.