I have a ridiculously delicious Chocolate Moonshine Recipe for you today…
Get your shot glasses at the ready!
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!
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! !!
So your instructions are:
- Make this ASAP.
- Report back to me and share how it was.
- Repeat often!
Cheers!!
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- 8 ounces of high quality dark chocolate (60% cacao -I used Ghirardelli)
- 1 quart of heavy or light cream
- 1¼ cup sugar
- 1 cup water
- 1 TBS vanilla bean paste or vanilla
- 1 cup Everclear (grain alcohol 151 proof)
- 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 😉
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’!
Noelle (@singerinkitchen) says
February 10, 2016 at 2:51 amI love the photos! I simply want to swim in that! YUM!
Colleen says
February 10, 2016 at 1:09 pmThanks! It was hard to NOT drink them when taking the pics, lol!
Heather says
February 10, 2016 at 2:31 pmMy husband buys the mason jar moonshine at the state store! This looks up his alley though!
Colleen says
February 10, 2016 at 3:55 pmI 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
February 10, 2016 at 4:42 pmOh my goodness, this sounds so amazing! Love it!
Lauren kelly Nutrition says
February 11, 2016 at 12:52 amYES! THIS IS FANTASTIC. I love dark chocolate!
Angie says
February 11, 2016 at 1:51 pmWow, this LOOKS PERFECT for Valentine’s Day!!! I could definitely drink a few of these.
Heather | All Roads Lead to the Kitchen says
February 11, 2016 at 4:17 pmI don’t doubt that this would be the hit of any get-together – I want some!
Paula - bell'alimento says
February 23, 2016 at 3:34 pmYou had me at moonshine. Looks delicious.
Mark W. says
September 12, 2016 at 11:14 pmI 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
September 14, 2016 at 4:36 pmThanks 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
February 2, 2017 at 3:16 pmMines 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
February 14, 2017 at 7:12 pmKathy, 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
December 5, 2016 at 1:14 amDoes it need to be refrigerated to prevent spoiling? I’m making ahead for gifts.
Janitta Taylor says
January 28, 2017 at 2:54 amJust made this..O.M.G. this is awesome!!!!
Colleen says
February 14, 2017 at 7:14 pmAwesome! It’s dangerously good! I’m making a fresh batch this weekend…it disappears way too fast! Cheers!!
Paula C says
February 14, 2017 at 9:35 pmI’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
February 23, 2017 at 4:03 pmHi 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
February 1, 2018 at 11:11 pmPaul 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
March 8, 2017 at 12:44 amCan you add a little irish cream to it?
Ira says
October 18, 2017 at 7:14 pmMy 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
October 31, 2017 at 2:05 pmDepending 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
November 5, 2017 at 4:48 pmHow 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
November 21, 2017 at 3:36 pmIt 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
July 6, 2018 at 6:01 pmI 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
December 15, 2018 at 1:49 pmDo the unopened jars have to stay refrigerated also? I’m making it this weekend and can’t wait!
Wayne Coletti says
July 4, 2019 at 6:07 pmJust 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
July 9, 2019 at 10:57 pmYay! Wayne, so glad to hear it! It’s such a temptation when I have it in the fridge, lol!
Brittney D says
October 31, 2019 at 7:38 pmCould this be made with Milk Chocolate?
Colleen says
November 4, 2019 at 3:35 pmMilk 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
December 8, 2019 at 10:23 amCould you add a shot of peppermint schnapps or peppermint vodka to this and serve with a peppermint stick
Colleen says
December 19, 2019 at 2:23 pmI 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
January 3, 2020 at 2:52 amI 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
January 3, 2020 at 2:27 pmI 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
January 3, 2020 at 6:51 pmYes, 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
January 13, 2020 at 12:33 amI 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
January 3, 2020 at 7:54 amI 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
January 3, 2020 at 2:24 pmI 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.