Ingredients for Scharffenberger Homemade Chocolate Liqueur
- Unsweetened Cocoa Powder
- 1/2 cup boiling water
- Granulated Sugar
- 1/2 cup water
- 1 cup vodka (80 proof recommended)
- Heavy cream, for serving (optional)
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How to Make Scharffenberger Homemade Chocolate Liqueur
- In a medium bowl, whisk together the cocoa powder and boiling water until completely smooth and dissolved. Set aside to cool slightly. This creates your cocoa syrup.
- In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar is completely dissolved and the syrup is clear. Remove from heat and let cool slightly. This is your sugar syrup.
- Gently pour the cooled sugar syrup into the cooled cocoa syrup. Stir well to combine thoroughly.
- Strain the chocolate mixture through a fine-mesh sieve into a clean jar with a tight-fitting lid. This removes any lumps or imperfections.
- Add the vodka to the strained chocolate mixture. Stir gently to incorporate.
- Cover the jar tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir the liqueur well. Strain it again through a fine-mesh sieve into a chilled martini glass, filling about 2/3 full.
- Top with lightly sweetened whipped cream or a float of heavy cream. Garnish with cocoa nibs or chocolate shavings for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
133g
Fat
35g
Carbs
12g
