Ingredients
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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.
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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. |
