How To make Chocolate Liqueur
2 t Pure chocolate extract
1/2 t Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 t Fresh mint (optional)
dr Peppermint extract(optional) Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks. Yield: 1 pint Container: Quart jar
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How to make chocolate liqueur in a few minutes
Here's how to make a delicious homemade chocolate liqueur! You only need a few ingredients and there you have a delicious drink, ideal as a dessert or a sweet break!
8 Making Chocolate Liquor
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How to make chocolate liquor from cocoa nibs using the Champion Juicer.
Mozart Chocolate Cocktail - Émile Restaurant & Bar x Mozart Chocolate Liqueur
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Chocolate Martini
This chocolate martini is a boozy dessert in a glass. Vodka combined with chocolate liqueur make the perfect, easy to make after dinner treat for when you're craving something decadent with a wonderful chocolate flavor.
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LIQUORE AL CIOCCOLATO Fatto in Casa Ricetta Facile - Homemade Chocolate Liqueur Easy recipe
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LIQUORE AL CIOCCOLATO Fatto in Casa Ricetta Facile - Homemade Chocolate Liqueur Easy recipe
Ricetta facilissima per un liquore goloso perfetto per le feste. Il liquore al cioccolato si prepara in pochi minuti e dopo qualche giorno di riposo è pronto per essere consumato. Si può gustare caldo o freddo e oltre ad essere perfetto a fine pasto si può usare per creare o arricchire tanti dessert al cucchiaio, seguite la ricetta e vedrete come!
Con queste dosi otteniamo 1,5 litri di liquore al cioccolato. Il liquore si conserva in frigorifero per circa sei mesi.
Qualche consiglio prima di cominciare:
Uno degli ingredienti fondamentali è la panna fresca, controllate nell’etichetta che non contenga carragenina, è una sostanza addensante. Se è presente la carragenina il liquore non viene bene e tende a solidificarsi.
RICETTA STAMPABILE ►
INGREDIENTI
1000 ml di latte intero
200 panna fresca (no carragenina)
500 g di zucchero
125 g di cacao amaro
150 ml di alcool buongusto 95°
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1000 ml whole milk
200 fresh milk cream
500 g sugar
125 g bitter cocoa
150 ml Alcool 95°
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#liquore #cioccolato #ricetta
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