Scharffenberger Homemade Chocolate Liqueur |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From The Essence of Chocolate by Robert Steinberg and John Scharffenberger. Ingredients:
1/4 cup unsweetened cocoa powder |
1 cup boiling water |
1 cup granulated sugar |
1 cup water |
1 cup vodka |
3/4 cup heavy cream, for topping |
Directions:
1. In a bowl, dissolve cocoa powder in boiling water.
2. In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
3. Add sugar syrup to cocoa syrup. Strain through a fine-mesh sieve into a jar with a lid. Add the vodka, cover and refrigerate over night. (It will keep up to a month, but will lose potency over time.).
4. To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full. Top with lightly-sweetened whipped cream, or float heavy cream on top. (Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass. Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.) Garnish with cocoa nibs or chocolate shavings.
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