Ingredients
-
1 1/2
-
3/4
-
5
-
3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Chocolate Liqueur, Use this whenever Godiva Chocolate Liqueur or Creme de Cacao is called for in a recipe Personally, I would rinse the vanilla bean & add it to the jar of strained liqueur , This recipe is delicious and my friends moaned after tasting it, however it was difficult trying to strain it through a coffee filter, Cheesecloth was too coarse to trap the tiny cocoa dust The perfect thing was straining it through a handkerchief It still took a long time, but was doable I had to rinse out the handkerchief several times, and it did leave a bit more sediment than the coffee filter but the coffee filter would have taken DAYS , Real easy Took me just under 30 minutes to get the stuff into the bottle However, I converted cup measurements to grams and cubic centimeters & used an accurate weighing scale Tastes great and I am sure the final product will be super class
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Sugar, Water, and Cocoa in a Small Saucepan. Bring to a Boil Over Medium Heat, Stirring Occasionally. Reduce Heat to Low and Simmer, Stirring Occasionally, Just Until Sugar and Cocoa Are Completely Dissolved. Remove from Heat and Cool to Room Temperature. |
|
2
Done
|
Pour Into a Clean 2-Quart Glass Container. Stir in Vodka and Vanilla Bean. Cover Tightly; Keep in a Cool, Dark Place For 14 Days, Shaking Container Thoroughly Every 2 Days. |
|
3
Done
|
Strain Liqueur Through a Moist Paper Coffee Filter Into a Clean Glass Container. Straining Will Take a Couple of Hours as Residue Is Very Thick. Change Filter Halfway Through. If Residue Remains, Strain Again Immediately. |
|
4
Done
|
Cover Tightly; Let Liqueur Age in Cool, Dark Place at Least 1 Month. |
