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!
- 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
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 ;)
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.
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’!
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