Homemade Chocolate Liqueur | FAST EASY RECIPE

If you want to treat your valentine to homemade chocolate liqueur, but don't want to wait weeks for it to be ready, this fast easy recipe is for you!
There are a lot of ways to accomplish homemade chocolate liqueur, and all result in a delicious decadent treat. The chocolate liqueur we are making today is a copy cat of the beloved, and now discontinued GODIVA chocolate liqueur. I was devastated to learn that Godiva stopped making this chocolate liqueur, so a homemade version is the only way!
Note that what we are making today is NOT Creme De Cacao. The difference between chocolate liqueur and Creme de Cacao is sort of a grey area. Creme de Cacao is not a regulated term, which means there are no hard and fast rules around the process of making it, and the resulting liquid. In general, Creme de Cacao is a distilled spirit that is infused with cacao nibs, filtered, and then has a sweetener added. Making liqueurs this way requires time and patience. The recipe we are making today is ready to drink as soon as you make it, and does not require any resting time. It will improve with a day of rest, but is ready to drink (and delicious) immediately.
Homemade Chocolate Liqueur - Fast Easy Recipe
DARK CHOCOLATE LIQUEUR
1 C Water
1 1/4 Cup Sugar
3/4 Unsweetened Ground Cocoa
1 tsp vanilla
1/2 tsp espresso powder
1/8 tsp salt
2 cups Brandy or spirit of choice
MILK CHOCOLATE OPTION
14oz Sweetened Condensed Milk
1 Cup Cream or Milk
Technique:
bring water, sugar, cocoa, vanilla, espresso powder, and salt to a boil, stirring to avoid clumping. Let boil for a minute, then remove from heat and let cool completely.
Once syrup is cooled, add to a lidded container with 2 cups of brandy, seal then shake to combine.
To make MILK CHOCOLATE LIQUEUR
Make the syrup the same as above. When it comes to blending, add 14oz sweetened condensed milk to a blender with 1 1/4 cup brandy to a blender. Blend for 10 seconds, then add 1 cup cream, and 1 cup of the syrup. Blend again till just combined. Transfer to a lidded container, and keep in the fridge for up to two months.
Separation is normal! Simply give this a good shake before pouring. Cheers!
CHAPTERS
00:00 How to make Chocolate Liqueur
01:17 What is chocolate liqueur vs Creme De Cacao
02:28 Ingredients for homemade chocolate liqueur
05:55 what do you need to make chocolate liqueur
06:23 how to make chocolate syrup
09:00 how to make dark chocolate liqueur
10:22 how to make milk chocolate liqueur
12:51 what does godiva chocolate liqueur taste like
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[@KarenPScott]

What?! Godiva is no more??? No worries our beloved Ms. Savidge to the rescue! You are the best; your recipes never disappoint! Thank you, just in time for VD!

[@SavidgeKitchen]

Thank you so much 🥰 Cheers!

[@AJ-hc5xm]

Your videos are fun to watch. Not only do I love your natural style, frankness, and your appreciation for fabulous flavors, but I love your hair style! Great cut!

[@SavidgeKitchen]

Wow, thank you!

[@DuckieDooh]

E&J is the brandy that goes in my egg nog, it works great!

[@icemancantcook]

We were just at Total Wine on Wednesday and I showed my wife Mozart, saying they don't make Godvia anymore. We did not buy it, so this video is quite timely. I realized I didn't need to watch this video, because I'd be watching it again once I made this, so I gave it more of a listen while I made some Orange Ginger wing sauce... Have you ever seen the show Chef's Table on Netflix? I love cooking while listening to that show... Just people giving a damn is inspiring while I'm just throwing ingredients together with care for my wife to not appreciate. I feel the highest honor I can give you is that I can listen to you talk about drinks/food while cooking, just like the best chef's in the world. It's that or music. No podcasts...

[@icemancantcook]

Also, that E&J XO is in a lot of mason jars in my house, it's my goto for making liqueurs.

[@SavidgeKitchen]

Yet again, you win for comment that makes me laugh the most! This is the best compliment ever!!! Thank you!!!! 🙏

[@Minyassa]

No! I didn't know about Godiva...that's devastating! D: FINE then, I'm with you, we will make our own. And especially that white chocolate, too. I'm excited to try these recipes, I've got my fancy cocoa picked out already.

[@SavidgeKitchen]

I know- I’m so bummed they’re done!!

[@jodietimheitz9066]

After realizing last year our Total Wine down here didn’t carry Godiva anymore I was turned on to another great one 1010 Chocolate Whiskey liqueur which was really good. Then in September they stopped carrying that one too, so I made my own batch similar to yours. Fast forward to yesterday and I came across another really good one, Borgata Classic. I would definitely try your version next time! Keep up the great work and continued success! 2024 is gonna be a great year for you! 🙏🙏🙏

[@ab1otic222]

I really love how much you enjoyed the tastings! Great video as always.

[@SavidgeKitchen]

Thank you 😂🤣

[@Marksplaytime]

Total Wine guy told me the Godiva liqueur was in name only (a different company licensed the name and label) and there was nothing actually Godiva about it and he thought it was way overrated for the price. He pointed me to a few other things, namely Borgata, which is much thicker and richer. That being said my dad loved the Godiva so it will be good to play with this. He loves my Jameson-based Irish Cream too.

[@angiegirl7154]

Oh thank you this looks amazing I will make this for sure ❤

[@christinecamley]

Yummmalicious!!! Ohhh these looks delicious!! 🙂

[@TheSpiritoftheCocktail]

JESSICA!!! This looks world class!! I would def add some Cayenne in mine!!!! E&J brings back memories!!! CHEERS to you!!!

[@SavidgeKitchen]

The E&J XO was soooooooo good! I had no idea!!!

[@marieclay5214]

I’m so happy i found your page I just love your work and your humor ❤❤❤❤❤❤❤❤

[@SavidgeKitchen]

Thank you so much! Glad you’re here 🥰

[@AngryCocktails]

Sounds like a great project to try at home

[@SavidgeKitchen]

My stockpile of homemade liqueurs is getting out of hand 🫣😂

[@SusanMullen-p6p]

Mozart Dark Chocolate Liquor is a very good substitute for Godiva

[@alkylhalida5065]

Thank you, i learn english in this video...😊

[@bikerbabe4442]

I love brandy😍

[@luannemacdonald8380]

I just made this with a VOSP brandy. It’s amazing!!! Thank you.

[@SavidgeKitchen]

Yummmm! Glad you enjoyed the recipe!

[@DyesubDave]

This is a very DANGEROUS channel to watch! 😜

[@bug_queen8574]

sounds heavenly!! I was also wondering what happened to the Godiva, sad that it's discontinued, but I will definitely make some, maybe a mash of the dark & milk

[@adilchahbiFB]

I already tried sabra chocolate liquor really magnificent i am a fan of liquor and whiskey too😊

[@RobBalazs]

Thanks so much for this!

[@SavidgeKitchen]

You're so welcome! Cheers :)

[@RobBalazs]

@@SavidgeKitchen As soon as I clear some fridge space, it’s gonna be all about the Ube syrup! Very excited to play around with that!

[@SavidgeKitchen]

@RobBalazs love to hear it!!! Let me know how it goes :)

[@RobBalazs]

@@SavidgeKitchen Oh, I’ll tag ya in the cocktails!

[@SS4Xani]

RIP Godiva chocolate liqueur. It's delicious!

[@Mark_Knight]

Excellent video. I didn't really know what Chocolate liquor was.

[@SavidgeKitchen]

Glad it was helpful! 🥃

[@paulasiefert2059]

So many differences between the amounts listed in the recipe and the video! I hope it comes out as good as your Irish cream.

[@SavidgeKitchen]

I just noticed that I had swapped the water & sugar measurements in the written description! Fixed now (thank you for commenting). It should be 1 cup of water, and 1 1/4 cup of sugar. Although, it will still work with the other measurements, it will just be a touch thinner and will not dramatically affect flavor :)

[@andrewriker5518]

I'm a baker... I always have black cocoa on hand. I'll be making this today. I made your amaretto, khalua, and Irish cream. All excellent. I do like the amaretto with the fire ball better...... not that I am making multiple batches or anything 🤔 🙄

[@SavidgeKitchen]

Love to hear it!!! Let me know what you think of the black cocoa version- I’d do a mix of the two. Cheers!! 🥃

[@BIGatorEJ]

Jessica with the E&J XO! That’s my secret weapon. For your Amaretto I did 1/2 E&J XO and 1/2 Ciroc Vodka (grape distilled vodka). Amazing!

[@SavidgeKitchen]

Ooooh, that might be a good combo here too! Especially if you want to do something with a little more kick (meaning add a touch of Ciroc rather than replacing half the brandy). Cheers!!

[@user-uy4cs4hp3w]

Pleaseeeeeeeeeeeeee make one (scrumptious, as always) regarding white chocolate. Luv you so much

[@next4887]

Sooooo what if you made this in a wide mouth mason type jar and used your “Old Fashion” smoker. Put the jar in the freezer and make your mix. Pull it out wait for the condensation to form then blow the smoke in there. Add your mix and enjoy or wait for the flavor to develop.

[@SavidgeKitchen]

Sounds like a great experiment!

[@user-ft7go2ei9f]

I haven’t seen in any of you videos, a chocolate martini. Please make a chocolate martini with the chocolate liqueurs you made, thank you😊

[@tigerlover7359]

On your confusion of the pronunciations during 1:25 The first one has 2 a’s the second one has 2 o’s. (“Ca cow” = cacao) (“co co” = cocoa) And just a fun fact, cocoa comes from cacao cause cacao is the tree that chocolate comes from. Apart from the information, I need to do this cause I have yet to buy crème the cacao and every drink I want that is chocolate flavored has it. Lol

[@JG-rq1ws]

Great show. Thank you. If you are looking for a taster I can be the one. Could you do orange ligueur sometime?

[@SavidgeKitchen]

Absolutely! Stay tuned :)

[@PandyGirl]

Oh hearing that Godiva is no longer avl breaks my hear.. PLEASE PLEASE do a white chocolate version it was my fav !

[@kb2vca]

Great video. Thanks. I am planning on using crushed roasted cocoa nibs. I am thinking that 3/4 C of cocoa is about 4 oz of nibs.

[@SavidgeKitchen]

If you’re going to use crushed nibs, I would let this sit for a day or two (at least), and then filter through fine mesh or cheese cloth. Depending on how fine the crush is, I don’t think the nibs will dissolve the same way the ground cocoa does. But you’ll know when you’re making the syrup. If it feels at all gritty after you’ve boiled the syrup, you need to let it sit and then strain. If it’s silky and smooth, you’re good to go! Let me know how it turns out 🥃

[@kb2vca]

Will do. I also learned that using a sous vide heating unit set at 150 F (about 66 C) for about 90 minutes pulls out the flavors from fruit and nuts and so can save weeks of steeping. I don't use bags but mason jars that I stand on a trivet to allow the hot water to fully circulate. Currently making my version of Sabra using orange zest (350 g) and cocoa nibs (100 g) with a over proofed vodka that I will be diluting with sugar syrup and water. One other "secret" is to add the steeped botanicals to the water as you dissolve the sugar. You extract every last ounce of flavor from them as well as the alcohol that has seeped into the nuts or fruit. Just don't heat the water above about 140 F (alcohol boils off at about 78.3 C (173 F)

[@christophersamuelian3458]

Could you substitute tequila instead of using brandy? Was in Mexico before Christmas and sampled some great chocolate tequila liqueurs in Cozumel and Costa Maya.

[@SavidgeKitchen]

Absolutely! If you enjoy tequila, I think it would make a wonderful chocolate liqueur 🥃

[@irishpixierose]

I just found your channel. We're so sad, we love Godiva liqueur 😢 Won't Kirsch give this a cherry flavor & possibly over power the chocolate? We remember sipping E&J Brandy from years ago.

[@SavidgeKitchen]

Kirsch will definitely give this a cherry flavor, but I don’t think it will be overpowering. But I haven’t tried it yet, so I’m not sure! Seems worth an experiment ;)🥃

[@nowaythatshealthy]

Can I use my favorite chocolate syrup instead of making the syrup from scratch? If so how much would you use? So just mix the brandy with the syrup?

[@SavidgeKitchen]

It’s going to depend heavily on the consistency of the syrup. I’d start with a 2:1 ratio of Brandy to syrup, and adjust from there. You may want to add some water and a touch of vanilla too… start small and build up to the taste you prefer. Let me know how it goes!

[@maghteridon5555]

In the milk chocolate version you've said in the video to use 180 ml of cream, but in the description is 240 ml. What would you say is the better amount? So you say not to reduce sugar in the milk chocolate version? :D

[@SavidgeKitchen]

240! Sorry if I was unclear in the video, but the description is correct :) And yes, I used the same amount of sugar in both, but please feel free to experiment and find the balance that suits your tastes. Cheers! 🥃

[@patriciafrancis9134]

Do both versions need to be kept in the fridge?

[@SavidgeKitchen]

The dark chocolate should be ok just in a cool dark place, but I personally keep mine (along with all my other homemade liqueurs) in a fridge. The milk chocolate one definitely needs the fridge. Cheers!

[@patriciafrancis9134]

@@SavidgeKitchen Thanks, I collected around 4 of your recipes and plan to make and give them as gifts on Easter

[@SavidgeKitchen]

How lovely!! I hope everyone enjoys them! 🥃

[@dhultgren1]

I've heard that in the south E&J is sometimes called "Easy Jesus" 😂 I'm guessing that is because if you drink too much, you start quoting religious scripture. 🤣

[@SavidgeKitchen]

Hah! Had no idea, but I love it!

[@allycatspreparedlife5313]

I’ve been watching your videos. You don’t say if cream liquor needs refrigeration.

[@SavidgeKitchen]

It’s in the description. Yes, refrigerate cream liqueurs :)

[@bowlerbabe693]

Where are the ingredients' measurements? Not in the description...

[@SavidgeKitchen]

They are… just above the chapter markers :)

[@bowlerbabe693]

@@SavidgeKitchen I made some with Bourbon: Buffalo Trace...oh my it's good!

[@SavidgeKitchen]

@@bowlerbabe693 that’s great! Glad you enjoyed the recipe 🥃🥰