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    Chocolate Moonshine

    Feb 9, 2016 · 63 Comments

    4177 shares
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    Jump to Recipe Print Recipe

    I have a ridiculously delicious Chocolate Moonshine Recipe for you today...Get your shot glasses at the ready! Once you make this you will fall in love and any chocolate lovers in your live will become your BFF"S!

    Chocolate Moonshine Shot is like a Chocolate Martini and a dessert all rolled into one!

    Valentines Day is coming up and people are thinking about decadent dessert recipes to make for the ones they love, many involving chocolate. Well, I've got the BEST dessert for you! My crazy-delicious Chocolate Moonshine! Think Chocolate Martini,  Boozy Chocolate Milkshake or the the best chocolate dessert all rolled into one...No fork required!

    This Chocolate Moonshine Recipe is wickedly delicious! Which is why I call it Chocolate Moonshine since the name implies it could be a little bit naughty (and it is).

    IS it actually moonshine...No, but what the heck. I may not be making in in a still in the woods, however I am in fact making it with Everclear...which is the closest thing I can get my hands on next to the real thing! One taste and you will forget all about the name...Pinky swear!

    Chocolate Moonshine Shots Better than a Chocolate Martini!

    Hold the dessert and break out a bottle of this Chocolate Moonshine for an adult date-night or bring a bottle to the next party you head to or host and BAM...you will be the center of attention. I-kid-you-not! 

    I call it moonshine, however if you have ever been to a nice Italian BYOB, the owner may have come to your table with homemade Limoncello or Chocolate-cello or Chocolate Liquor?? This is just like that. Delicious!

    In all seriousness making a bottle of this Chocolate Moonshine literally takes 15 minutes! Then simply toss the bottles or large mason jars (when it has completely cooled) into your freezer or refrigerator until you want to indulge. I have kept it as long as a month both ways. However, it usually doesn't last that long.

    Depending on how strong you make your batch it may or may not freeze completely. Mine is usually a little slushy straight from the freezer and thaws quick. I give it a good shake then its Chocolate Moonshine Shots for everyone! In between rounds of shots keep your bottle in the fridge, plunk it in the snow or chill in an ice bucket. It is best ice cold!

    If you like this...you will love my Apple Pie Moonshine Recipe and my recipe for Homemade Bailey's Irish Cream...You will never go back to store-bought! Another must-try are my White Chocolate Peppermint Martini's. They are similar to this, just with white chocolate and Peppermint Schnapps for the peppermint flavor. You can make them ahead and serve as martini's. SO yummy and festive!

    So your instructions are:

    1. Make this ASAP.
    2. Report back to me and share how it was.
    3. Repeat often! 🙂

    It's fun to rim the glasses with grated chocolate. First di glasses in a small amount of chocolate syrup and then into the grated chocolate. I use a paper plate for each one. You can prepare the glasses ahead of time. They hold up perfectly!

    Tips to make Peppermint Chocolate Liquor

    Add in ⅓ cup or so of Peppermint Schnapps or some peppermint extract or melt dow candy canes to make this festive for Christmas, so good!

    Rim martini glasses or shot glasses in peppermint dust for a festive appearance and nice taste! Dip glasses in a small amount of chocolate syrup first and then into the dust/crushed candy canes.

    Cheers!!

    For recipes, giveaways and up to the minute deliciousness, I'd love it if you followed me on Instagram, Facebook, Twitter, Pinterest or Google+.

    Chocolate Moonshine Shots, like a Chocolate Martini but better and way more fun!

    Cheers!!

    signature
    Chocolate Moonshine Shots tastes like a-Chocolate-Martini-but better and way more fun!
    Print Recipe
    4.62 from 13 votes

    Chocolate Moonshine

    Ever have the choclate liquor or chocolate cello sat a good BYOB Italian restaraunt bring out to the table? Well this is it! I call it Chocolate Moonshine. It will become everyones favorite!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Cocktails
    Cuisine: American
    Keyword: Chocolate Liquor Recipe, Chocolate Moonshine Recipe, How to make Chocolate Moonshine, How To Make Chocolatecello
    Servings: 16
    Calories: 286kcal
    Author: Colleen Kennedy

    Ingredients

    • 8 ounces of high quality dark chocolate 60% cacao -I used Ghirardelli
    • 1 quart of heavy cream
    • 1 ¼ cup sugar
    • 1 cup water
    • 1 TBS vanilla bean paste or vanilla (optional)
    • 1 cup Everclear grain alcohol (or vodka for a smoother taste)

    Instructions

    • Break your chocolate up into bite sized pieces.
    • In a large saucepan or pot combine chocolate pieces and cream, over medium heat stir mixture until chocolate is melted and smooth – like hot chocolate.
    • Add in the sugar and stir until dissolved and smooth.
    • Add in water and vanilla and stir until combined.
    • Bring to a boil for 2 minutes to dissolve the last of the chocolate bits.
    • Remove from heat allow it to cool for about 20 minutes, add in your Everclear, stir well and pour it into whatever you choose to store it in (mason jars, decorative bottles, an old alcohol bottle, etc).
    • Place it in your fridge or freezer for up to a month...but I don’t think it will last that long 😉

    Notes

    Feel free to add more alcohol to this based on your preference. However allow it to chill first, give it a good shake, taste then decide. You can add more alcohol or more water in at any point over the time you store it to change the consistency.
    When I use Everclear, I add 1 ¼ cups sugar. When I use vodka I only add 1 cup of sugar.
    Place it in the freeze for 30 minutes or so just before enjoying – Yummmm! You can even freeze it completely (just give you storage jar head-space) then take it out just before serving Mmmm-Mmmm-M!
    You can totally serve this as a Chocolate Martini too…just sayin’!
    Add peppermint extract, Peppermint Schnapps or melt down candy canes to make this Chocolate Peppermint, yum!

    Nutrition

    Serving: 4oz | Calories: 286kcal | Carbohydrates: 18g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 21mg | Potassium: 75mg | Fiber: 2g | Sugar: 15g | Vitamin A: 869IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

    More Food Gifts

    • Peppermint White Chocolate Biscotti
    • White Chocolate Peppermint Martini
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    4177 shares
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    Reader Interactions

    Comments

    1. Noelle (@singerinkitchen) says

      February 10, 2016 at 2:51 am

      4 stars
      I love the photos! I simply want to swim in that! YUM!

      Reply
      • Colleen says

        February 10, 2016 at 1:09 pm

        Thanks! It was hard to NOT drink them when taking the pics, lol!

        Reply
    2. Heather says

      February 10, 2016 at 2:31 pm

      My husband buys the mason jar moonshine at the state store! This looks up his alley though!

      Reply
      • Colleen says

        February 10, 2016 at 3:55 pm

        I used to buy that until I made my own Apple Pie Moonshine and now there is no going back for me...Once Everclear was available in Pennsylvania again I have been off and running using it to create all kinds of libations 🙂

        Reply
    3. Stephanie says

      February 10, 2016 at 4:42 pm

      Oh my goodness, this sounds so amazing! Love it!

      Reply
    4. Angie says

      February 11, 2016 at 1:51 pm

      Wow, this LOOKS PERFECT for Valentine's Day!!! I could definitely drink a few of these.

      Reply
    5. Heather | All Roads Lead to the Kitchen says

      February 11, 2016 at 4:17 pm

      I don't doubt that this would be the hit of any get-together - I want some!

      Reply
    6. Paula - bell'alimento says

      February 23, 2016 at 3:34 pm

      You had me at moonshine. Looks delicious.

      Reply
    7. Mark W. says

      September 12, 2016 at 11:14 pm

      5 stars
      I finished up a batch last night made out of corn whiskey proofed to 151 P as the recipe states. It was pretty good while it was still warm. Put it in the fridge overnight and this morning, I had a hard time trying to decide if I should take a sample swig out of the jar or go get a spoon. It does thicken up on you.

      This evening, I poured a glass for a real taste. Before I knew it, half the jar was gone.

      I discovered something very important though, you need to use a swallow serving glass. The reason being, it is so thick that the last bit will not come out of the glass and I know that people will want to use their fingers to get every last drop out of their glasses.

      My next test tonight will be to freeze some of it and see what chocolate moon scream tastes like.

      This is certainly an A++ recipe as is.

      Reply
      • Colleen says

        September 14, 2016 at 4:36 pm

        Thanks Mark, If its thick, I add a little more water and or Everclear and that does the trick. It IS good isn't it!! Haha Chocolate Moonscream...Love it!

        Reply
        • Kathy says

          February 02, 2017 at 3:16 pm

          3 stars
          Mines so thick it's like whip cream in my liquor bottle. How do I get that out of there now? It tastes fantastic, but it won't pour out. Please help!

          Reply
          • Colleen says

            February 14, 2017 at 7:12 pm

            Kathy, add some water and shake it up. I never had it come out that thick. Could be the whipped cream or how long it simmered.

            Reply
    8. Beverly Farkus says

      December 05, 2016 at 1:14 am

      Does it need to be refrigerated to prevent spoiling? I'm making ahead for gifts.

      Reply
    9. Janitta Taylor says

      January 28, 2017 at 2:54 am

      5 stars
      Just made this..O.M.G. this is awesome!!!!

      Reply
      • Colleen says

        February 14, 2017 at 7:14 pm

        Awesome! It's dangerously good! I'm making a fresh batch this weekend...it disappears way too fast! Cheers!!

        Reply
    10. Paula C says

      February 14, 2017 at 9:35 pm

      I've never heard of Everclear. I live in Canada...maybe that's why :-(. What could I use instead, vodka maybe?? This looks so good. I really want to make some for this evening if I can!! Thanks for sharing!! 🙂

      Reply
      • Colleen says

        February 23, 2017 at 4:03 pm

        Hi Paula, Sorry I didn't see this until now. Everclear is grain alcohol. If you don't have something like that, go ahead and use a flavorless vodka, you may need to add more because the alcohol content is less.. Let me know how it is 🙂

        Reply
      • Joe Miller says

        February 01, 2018 at 11:11 pm

        4 stars
        Paul if you can get corn whiskey has to be clear everclear is just high proof 151 or 191 whiskey like colleen said you could use volka but when adding to the chocolate and cream will reduce the proof made it last week with half/ half and it came out great like spike chocolate milk

        Reply
    11. Chris says

      March 08, 2017 at 12:44 am

      Can you add a little irish cream to it?

      Reply
    12. Ira says

      October 18, 2017 at 7:14 pm

      My friend has made this and it’s out of this world I won’t shAre it but wanting to make this my self I absolutely can’t believe she only used 1 cup of everclear has anyone added more and how much thanks in advance.

      Reply
      • Colleen says

        October 31, 2017 at 2:05 pm

        Depending on who I am making this for, I have added up to 1 3/4 cups. All depends on if your audience wants to taste the alcohol and or wants the kick.

        Reply
    13. Richelle says

      November 05, 2017 at 4:48 pm

      How much does this recipe actually make? This sounds like heaven and I’d like to make this into a chocolate covered cherry or strawberry shine! I’d like to make an enormous batch for Christmas gifts! Thanks!

      Reply
      • Colleen says

        November 21, 2017 at 3:36 pm

        It is SO good! It typically yields 8 cups. I buy pretty glass jars with stoppers at Marshall's (for about $1.99 each) and give as gifts as well. I make this a lot!

        Reply
    14. Alice Dodson says

      July 06, 2018 at 6:01 pm

      4 stars
      I can't wait to try this! I am going to get the Everclear or the moonshine today......This will be perfect for my birthday tomorrow! Happy Birthday to Me!!! 🙂 🙂 Thank you so much for this!

      Reply
    15. Casey says

      December 15, 2018 at 1:49 pm

      Do the unopened jars have to stay refrigerated also? I’m making it this weekend and can’t wait!

      Reply
    16. Wayne Coletti says

      July 04, 2019 at 6:07 pm

      5 stars
      Just made this for my Daughter and her Fiancée for today’s July 4th BBQ. This is pure Heaven... thank you, I’m always making my Apple Pie Shine and decided to try this, I’m glad I did.... AWESOME.

      Reply
      • Colleen says

        July 09, 2019 at 10:57 pm

        Yay! Wayne, so glad to hear it! It's such a temptation when I have it in the fridge, lol!

        Reply
    17. Brittney D says

      October 31, 2019 at 7:38 pm

      Could this be made with Milk Chocolate?

      Reply
      • Colleen says

        November 04, 2019 at 3:35 pm

        Milk chocolate as in chocolate chips or a Hershey bar:? You can use those if that is what you are thinking, however you would definitely need to cut the sugar down and it won't turn out as rick. It will still be yummy though!

        Reply
    18. Dallas Allen says

      December 08, 2019 at 10:23 am

      Could you add a shot of peppermint schnapps or peppermint vodka to this and serve with a peppermint stick

      Reply
      • Colleen says

        December 19, 2019 at 2:23 pm

        I like the way you think! I can't see why not! I LOVE peppermint hot chocolate, so I bet this would be delish! Let me know what you think if you try it!

        Reply
    19. Klaus Warsow says

      January 03, 2020 at 2:52 am

      I made a batch today using Kroger heavy cream but subbed the water with Kroger half n half. I also used 100% coco verses 60%. The end product turned out more pudding like in consistency. You could eat it with a spoon instead of drinking it. I would have to add an awful lot of water in order to make it more liquid. Is this normal?

      Reply
      • Colleen says

        January 03, 2020 at 2:27 pm

        I have never had that happen. Not even close and have made this literally 50+ times. Wondering if you used two 4 ounce bars of chocolate? You definitely need water to add to this vs half and half in its place (which would have made it thicker). The only difference using 100% would be that it would come out less sweet. Also, you only warmed the mixture to melt the chocolate and sugar, correct? You didn't boil it or anything like that?

        Reply
        • Klaus Warsow says

          January 03, 2020 at 6:51 pm

          Yes, I did use 2 4oz bars of chocolate and i did bring it to a boil while melting the chocolate and sugar. It seemed like it took a lot of heat to melt the broken up pieces. I used 2 4oz bars of Bakers unsweetened 100% cacao. You questioned the use of 2 4oz instead of just 8 oz.. would this some how cause a different out come?

          Reply
          • Colleen says

            January 13, 2020 at 12:33 am

            I just thought maybe you used two 8 oz bars. I have never used 100%, my chocolate melts quickly, in just a few minutes while whisking.

            Reply
    20. Alexander Brian Schlipf says

      January 03, 2020 at 7:54 am

      I recreated this. My roommates liked yet at the same time enter that it just tastes like chocolate with everclear. Any suggestion to lower the taste. I use 190 proof. I'm assuming lowering it to 150 proof should bring the taste down and should keep it smoother. I also served this immediately still warm.

      Reply
      • Colleen says

        January 03, 2020 at 2:24 pm

        I always use 151 proof Everclear for this and always chill it fully. Typically placing it in the freezer an hour or so prior to serving. People can never get enough. If you feel its too thick, add a little water. And of course, make it as strong or as weak as you like.

        Reply
      • Suzanne Crosina-Sahm says

        June 10, 2020 at 8:08 pm

        My cousin used dark rum and brown sugar. She said it was delicious.

        Reply
        • Colleen says

          June 10, 2020 at 10:22 pm

          Yum! Sounds delish! Thanks for letting me know 🙂

          Reply
    21. Judy says

      January 25, 2020 at 5:27 pm

      Is there a way to bottle up the moonshines so it will last several months?

      Reply
      • Colleen says

        February 19, 2020 at 1:16 am

        I honestly don't know. Maybe by keeping it in the freezer so nothing "turns". Be sure to leave room in the container for it to expand. Good luck! frozen it for a week or two and it's been fine. So I assume longer would be fine as well, good luck!

        Reply
    22. Tami k says

      May 11, 2020 at 10:24 pm

      5 stars
      How long does this keep for in the fridge?

      Reply
      • Colleen says

        May 15, 2020 at 5:59 pm

        I keep it in the freezer and move it to the fridge an hour before enjoying. I have kept it in the freezer for up to a month.

        Reply
    23. Suzanne Crosina-Sahm says

      June 10, 2020 at 8:06 pm

      5 stars
      I posted this on my Facebook group (Quarantine Cocktail Challenge - join us, it's fun!).

      My cousin made this with rum and she said it was DELISH!! I can't wait to try it.

      Thanks.

      Reply
      • Colleen says

        June 10, 2020 at 10:23 pm

        Thanks!! I will check it out!

        Reply
    24. Shawn says

      August 26, 2020 at 2:59 am

      5 stars
      Just made my first batch and it turned out awesome with 151 proof , just wondering if anyone knows what the percentage would be on this if it’s made to the recipe specs so I can experiment a bit with it?

      Reply
      • Colleen says

        September 01, 2020 at 12:54 am

        Fantastic! Cheers!!

        Reply
      • Tom says

        February 02, 2021 at 6:45 pm

        Made according to recipe is 10%ABV 20 proof

        Reply
    25. Shawn says

      December 07, 2020 at 7:53 am

      Made this a bunch of times now experimenting with different percentages of alcohol and although it is excellent every time I’ve found that the magic number seems to be 3/4 cup of 190 proof with half and half or a full cup with heavy cream, I make triple batches for Christmas gifts and leave headroom in the bottles then freeze completely and put tags on the bottle instructing to keep frozen till 1/2 hrs before drinking, at this ratio I’ve kept mine in the freezer up to 3 months and have had perfect results, I’ve also tried it adding a tsp of peppermint extract per single batch and it’s awesome!! If you can get it cinnamon vodka works well too if you scale down the sugar by 2/3, abs the vanilla by 1/3. Thanks Colleen!! Great recipe!!!

      Reply
      • Colleen says

        December 07, 2020 at 11:56 am

        Great to hear Shawn! Sounds like you make it as much as we do! Love it! I too add peppermint to mine occasionally, so good! Did you see the Peppermint White Chocolate I recently posted? Thanks for your feedback! Cheers!

        Reply
    26. Donna Schafer says

      July 28, 2021 at 9:37 pm

      5 stars
      I made these last night. I used pint jars. For four of them, I put 1 oz. Of 190 proof grain alcohol. For the other four, I put 2 oz. of coconut rum. Tried both tonight and OH MY! Both are so good! I encourage you to try it with coconut rum sometime! Thanks for a recipe my four sisters and I can't wait to enjoy at our annual Sisters' Week at my sister's cabin in West Virginia.

      Reply
      • Colleen says

        July 29, 2021 at 2:19 pm

        I'm so happy to hear you enjoy it AND that it is a part of such a fun weekend with family! I WILL try it with the coconut rum, yum!!

        Reply
    27. Tiffany Steensen says

      August 01, 2021 at 9:21 am

      5 stars
      Can I just say how amazing this recipe is!
      I have experimented with this recipe a little…
      One batch I substituted the Everclear with Black Velvet Toasted Caramel, and another batch I substituted with Vanilla Vodka. Both turned out amazing and was a huge hit for our annual family camping vacation.

      Reply
      • Colleen says

        August 01, 2021 at 8:15 pm

        Thanks for your sharing your creativity & tweaks Tiffany!!

        Reply
    28. Dustin A Duffy says

      November 19, 2021 at 6:32 pm

      5 stars
      I use semi sweet ghirardelli chocolate and use moonshine as the alcohol. Makes perfect gifts and bring alongs at get together. Everyone's obsessed with it!

      Reply
      • Colleen says

        November 22, 2021 at 7:43 pm

        Awesome, it's so yummy!!

        Reply
    29. Adam says

      November 21, 2021 at 10:11 am

      Can the dark chocolate be substituted for white chocolate

      Reply
      • Colleen says

        November 22, 2021 at 7:39 pm

        Yes, just a different taste. I have a Peppermint White Chocolate Martini recipe on the site which is along the same line and YUM!

        Reply
    30. Diane says

      November 22, 2022 at 1:20 pm

      Can chocolate chips be substituted for Ghirardelli chocolate?

      Reply
    31. Lorraine says

      December 07, 2022 at 10:53 am

      It says vanilla bean or vanilla ….how much vanilla??.

      Reply
      • Colleen says

        December 07, 2022 at 4:24 pm

        1 TBS

        Reply
    32. Nicole F says

      December 18, 2022 at 10:09 am

      If making these for gifts, do I have to keep in fridge or freezer?! Will they spoil? Handing out at work, just wondering if 8 hours out will ruin it. Thank you and can’t wait to try

      Reply
      • Colleen says

        December 20, 2022 at 5:06 pm

        It keeps for at least a week in fridge and much much longer in refrigerator, Rule of thumb in fridge is that it will keep to at least the creams expiration date 🙂

        Reply

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