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!
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!
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:
- Make this ASAP.
- Report back to me and share how it was.
- Repeat often!
Cheers!!
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Cheers!!
Chocolate Moonshine
Ingredients
- 8 ounces of high quality dark chocolate 60% cacao -I used Ghirardelli
- 1 quart of heavy or light cream
- 1 1/4 cup sugar
- 1 cup water
- 1 TBS vanilla bean paste or vanilla
- 1 cup Everclear grain alcohol 151 proof
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
Nutrition
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Noelle (@singerinkitchen) says
I love the photos! I simply want to swim in that! YUM!
Colleen says
Thanks! It was hard to NOT drink them when taking the pics, lol!
Heather says
My husband buys the mason jar moonshine at the state store! This looks up his alley though!
Colleen says
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 🙂
Stephanie says
Oh my goodness, this sounds so amazing! Love it!
Angie says
Wow, this LOOKS PERFECT for Valentine’s Day!!! I could definitely drink a few of these.
Heather | All Roads Lead to the Kitchen says
I don’t doubt that this would be the hit of any get-together – I want some!
Paula - bell'alimento says
You had me at moonshine. Looks delicious.
Mark W. says
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.
Colleen says
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!
Kathy says
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!
Colleen says
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.
Beverly Farkus says
Does it need to be refrigerated to prevent spoiling? I’m making ahead for gifts.
Janitta Taylor says
Just made this..O.M.G. this is awesome!!!!
Colleen says
Awesome! It’s dangerously good! I’m making a fresh batch this weekend…it disappears way too fast! Cheers!!
Paula C says
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!! 🙂
Colleen says
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 🙂
Joe Miller says
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
Chris says
Can you add a little irish cream to it?
Ira says
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.
Colleen says
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.
Richelle says
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!
Colleen says
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!
Alice Dodson says
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!
Casey says
Do the unopened jars have to stay refrigerated also? I’m making it this weekend and can’t wait!
Wayne Coletti says
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.
Colleen says
Yay! Wayne, so glad to hear it! It’s such a temptation when I have it in the fridge, lol!
Brittney D says
Could this be made with Milk Chocolate?
Colleen says
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!
Dallas Allen says
Could you add a shot of peppermint schnapps or peppermint vodka to this and serve with a peppermint stick
Colleen says
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!
Klaus Warsow says
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?
Colleen says
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?
Klaus Warsow says
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?
Colleen says
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.
Alexander Brian Schlipf says
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.
Colleen says
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.
Suzanne Crosina-Sahm says
My cousin used dark rum and brown sugar. She said it was delicious.
Colleen says
Yum! Sounds delish! Thanks for letting me know 🙂
Judy says
Is there a way to bottle up the moonshines so it will last several months?
Colleen says
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!
Tami k says
How long does this keep for in the fridge?
Colleen says
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.
Suzanne Crosina-Sahm says
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.
Colleen says
Thanks!! I will check it out!
Shawn says
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?
Colleen says
Fantastic! Cheers!!
Tom says
Made according to recipe is 10%ABV 20 proof
Shawn says
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!!!
Colleen says
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!