Chocolate liquor

For the recipe for chocolate liqueur on vodka, we need to grind dark chocolate into small crumbs. To this end, we rub it through the smallest grater so that it dissolves faster. Try to keep the right proportion of chocolate and alcohol, otherwise the liquor will come out too thick.

We transfer the grated chocolate into a container with a lid with a volume slightly larger than the estimated volume of liquor. Add vodka to the container with chocolate and tightly tighten the lid. Now it is important to shake the liquor well every day for a week. Such manipulation is important in order for the chocolate to completely dissolve in alcohol and give off its taste.

A week later, when the liquor is almost ready, we proceed to the preparation of sugar syrup. In a saucepan, combine sugar and water in a ratio of 2: 1 and put it on the stove. We bring the syrup to complete dissolution of sugar over low heat, constantly stirring the mass. Then let the syrup cool down a bit.

Shake the container with liquor well again and filter through a sieve into a clean container. Any pieces of chocolate that have not had time to dissolve may remain on the sieve. Pour sweet syrup into the strained liquor and mix thoroughly. Now it remains to pour the liquor into a storage container. For better brightness of taste, let the liquor stand for about 2 more days so that all components have time to exchange tastes.

Chocolate liqueur on moonshine is ready! Despite the presence of alcohol in the composition of this drink, only a rich chocolate aroma is felt. As an independent drink, the liqueur is served cold. In addition, it perfectly complements the taste of coffee and can be used as a topping.
Enjoy your meal!