TIP: 12 Ways To Use Chocolate Liqueur | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP: 12 Ways To Use Chocolate Liqueur | The Nibble Webzine Of Food Adventures
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods

Also visit our main website, TheNibble.com.

TIP: 12 Ways To Use Chocolate Liqueur

The craze for chocolate Martinis a few years back led many people to buy a bottle of chocolate liqueur. If you still have most of it on the shelf, finish it up this holiday season.

Beyond sipping as an after dinner drink or mixing into a cocktail, what else can you do with chocolate liqueur?

  • Add it to coffee or hot chocolate (including iced coffee and chocolate).
  • Spike a milkshake or float.
  • Drizzle over ice cream.
  • Add a tablespoon to a basic whipped cream recipe.
  • Drizzle over chocolate pound cake, to create a chocolate cousin of rum cake.
  • Replace the liquid in brownies or cake; this recipe adds 1/2 cup of chocolate liqueur to a chocolate cake recipe.
  • Add it to a trifle.
  • Add to a dessert sauce.
  • Switch out the Kahlúa in tiramisu.
  • Add to chocolate mousse.
  • Enjoy a dessert of sliced bananas.
  • Make chocolate truffles.

    Dorda is named after the owner of Chopin Vodka, Tad Dorda, who began making it for his own enjoyment. Photo courtesy Podlaska Wytwórnia Wódek Polmos.



    Godiva White Chocolate Liqueur. Photo
    courtesy Godiva.

    There are three types of chocolate liqueur: liqueur, cream liqueur, and crème de cacao.

  • Chocolate liqueur is a distilled spirit flavored with chocolate and optional ingredients (fruits, nuts, spices, etc.) plus added sugar. Examples include Godiva Dark Chocolate, Royal Mint-Chocolate Liqueur and Sabra liqueur (made with Jaffa oranges).
  • Chocolate cream liqueur, which adds dairy cream to the blend. Examples include Cadbury Cream Liqueur, Godiva White Chocolate Liqueur and Vermeer Dutch Chocolate Cream Liqueur.
  • Crème de cacao, which does not include dairy cream; “crème” refers to the creamy texture of the liqueur, which is made in dark and white versions. It is made specifically with cacao beans instead of baking chocolate or cocoa powder and is less sweet than other chocolate liqueurs.


    Chocolate liqueur has been around for centuries. In the historical record, the earliest mention is a French reference to producing chocolate en liqueur, in 1666. In New England prior to the American Revolution, a “chocolate wine” was popular, made from chocolate, port, sherry and sugar.

    Recipes for chocolate liqueur appear in a 1789 French manual, an 1803 French pharmacy manual and an 1825 American cookbook. Recipes are prevalent throughout the 19th century and into the early 20th century.*

    Here’s a modern chocolate liqueur recipe if you want to make your own. Remember: The better the chocolate, the better the liqueur.

    Today, you can find chocolate liqueur in dark chocolate, milk chocolate, mocha, and white chocolate, as well as infused with other flavors such as mint, orange, raspberry. If you’re looking for something else: Go ahead, make it!
    *Source: Wikipedia.

    Please follow and like us:
    Pin Share

    Comments are closed.

    The Nibble Webzine Of Food Adventures
    Follow by Email

    © Copyright 2005-2023 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.