Chocolate Liqueur Recipe
- ¼ cup unsweetened cocoa powder
- 1 cup boiling water
- 1 cup granulated sugar
- 1 cup water
- 1 cup vodka
- Heavy cream for topping
- Cacao nibs for garnish
- In a medium bowl, combine the cocoa powder and boiling water, stirring to dissolve the cocoa. Set aside.
- In a small saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until the sugar has dissolved. Stir the sugar syrup into the cocoa mixture and add the vodka. Strain through a fine-mesh strainer into a container with a lid.
- Refrigerate overnight. The liqueur win keep for several weeks, but the flavor of the vodka will weaken as time goes on.
- To serve, stir the liqueur well, then strain it again through a fine-mesh strainer. Fill each shot glass two-thirds full with liqueur. Top with whipped cream or “float” unwhipped heavy cream on the liqueur. Hold a spoon over the glass, just above the liqueur with the bowl of the spoon facing down. The spoon will diffuse the cream. Slowly pour until a 1/8-to ¼-inch layer of cream rests on top of the liqueur. Sprinkle with 3 to 4 nibs.
