Homemade Black Forest Chocolate Liqueur is the ultimate winter tipple. It is very easy to make and tastes decadent, rich, creamy & chocolatey, with a hint of cherries to boot. This chocolate liqueur recipe makes a great edible gift for the holidays!
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Today I’ve got a sneaky little libation that plays on the classic chocolate cherry flavour pairing. Please say a big friendly hello to my homemade Black Forest Chocolate Liqueur.
Where to start. Well, it’s certainly cold outside. Suddenly cold. And its Bonfire Night in just a few days time. These things combined tell me that it’s time to dig out the gloves and forego any notion that winter is far away. It really is not. In this scenario, there’s only one way to go for me: embrace the upcoming chilly season and all the glitz it has to offer and go full-throttle on the comfort food. Or in today’s case, comfort drink.
I am partial to a glass of cream liqueur around this time of year through to around, oh um… February 28th. It’s a classic winter treat for me. I blame my Dad, he got me into it (thanks Dad).
Within each sip of this homemade chocolate cream liqueur, you’ll find that deeply satisfying chocolate flavour enhanced by a hint of cherry.
Ingredients Notes for Black Forest Liqueur
The base alcohols in this chocolate liqueur recipe are brandy and cherry brandy, so expect a mellow, well rounded, but decidedly boozy hit.
I recommend seeking out a quality brandy rather than the cheapest one the supermarket has to offer. Your efforts really will make a noticeable difference and the result will be a much more pleasant, well-rounded drink.
Dark chocolate, condensed milk and cream also feature alongside these punchy alcohols.
I’ve used single cream, which is an 18% fat cream available here in the UK. Elsewhere in the world, lookout for a suitable alternative with a similar level of fat content – half and half would be ideal.
I’ve incorporated a small amount of milk into the recipe to thin the drink slightly too. However, if you prefer a thicker liqueur you can omit the milk and keep it ultra thick – you’ll need a spoon (or a long finger) to scrape the glass if you do.
How to Make Homemade Chocolate Liqueur
My top tip for making any creamy drink is to ensure that all pans and storage bottles are scrupulously clean. There’s nothing worse than having a batch of expensive, cream-based ingredients curdle because they have come into contact with a drop of lemon juice or vinegar residue. If in doubt, give equipment a thorough wash again just before using.
Once your equipment is ready, making this chocolate cherry liqueur recipe is very straightforward:
- Warm half of the cream in a saucepan until hot but not boiling
- Place the finely chopped chocolate into a heatproof jug and pour the hot cream over the chocolate, let sit for 30 seconds to allow it to melt, then beat with a mini balloon whisk until smooth
- Mix in the condensed milk, followed by the remaining cream
- Add the alcohols (and milk if using) and stir well
- Strain through a piece of muslin or a nut bag to ensure the final drink is smooth
- Decant into a sealable bottle and store in the fridge for up to 1 month
- Shake the bottle vigorously before pouring to re-blend any chocolate that has settled back into the drink
How long will this keep for?
If stored in the fridge this chocolate cherry drink will keep for at least a month.
That said, I do recommend using the freshest cream and milk you can rather than leftovers already near their use by date.
Expect to give the bottle a good hard shake before serving to ensure all ingredients amalgamate again after settling in the fridge.
Can I freeze chocolate cream liqueur?
Sadly, this recipe is not suitable for freezing. While the alcohol will not freeze, the cream can freeze and the texture will change significantly after thawing.
What does this Chocolate Cream Liqueur taste Like?
This chocolate cherry libation is all of the following:
- rich
- chocolatey
- sweet
- boozy
- decadent
- addictive
- comforting
It is also rather disarming on the looks front. Packaged into pretty bottles this homemade chocolate cream liqueur makes a charming foodie gift. That’s if you can bear to part with it. My recipe makes around 450ml, but if you do intend to gift it, or serve it in miniature bottles as favours for dinner guests, it’s easy to scale up the recipe.
All good drinks require a garnish and this liqueur is no exception. Grab a nostalgic red and juicy cocktail cherry or go all suave and sophisticated with a Luxardo Maraschino Cherry or two. They are alluringly dark & sticky, making them the perfect partner for a glass of Black Forest Chocolate Liqueur.
In the mood for more creamy liqueurs? Try these:
Black Forest Chocolate Liqueur
Ingredients
- 50 g/ ⅓ cup Dark chocolate (finely chopped)
- 3 tbsp Condensed Milk (sweetened)
- 175 ml/ ¾ cup Single cream (US equivalent: light cream)
- 75 ml/ ⅓ cup Cherry Brandy
- 100 ml/ ⅓ cup + 5 tsp Brandy
- 1 tbsp Whole (full fat) milk optional
Instructions
- Warm half of the cream in a saucepan until hot but not boiling
- Meanwhile, place the finely chopped chocolate into a heatproof jug
- Pour the hot cream over the chocolate, let sit for 30 seconds to allow it to melt, then beat with a mini balloon whisk until smooth
- Mix in the condensed milk, followed by the remaining cream
- Add the cherry brandy and brandy, stir well
- Optional step: to thin the drink stir in the milk
- Strain through a piece of muslin or a nut bag to ensure the final drink is smooth
- Decant into a sealable bottle and store in the fridge for up to 1 month
- Shake the bottle vigorously before pouring to re-blend any chocolate that has settled back into the drink
Love the pairing of chocolate with cherry brandy! And such a special gift! Where did you find the beautiful glass bottles?
Thank you so much for sharing such a lovely recipe.
Thankyou so much Barb. I’m pretty sure I got the bottle from The Drink Shop.
This looks amazing! In the US would light cream be regular whipping cream or half and half? I’m not sure I’ve ever seen light cream. If you’re not sure do you know the fat percentage of the cream you use? I’d be able to compare using that. Thank you!!
Hi Sara, I’m pleased you like the recipe. I used 18% fat single cream, so slightly richer than half and half. Sorry for the confusion – I was researching equivalent products and light cream was mentioned, so I assumed it was a common ingredient. It will probably work fine with half and half, but I’d definitely omit the optional milk. Let me know how you get along if you give it a go.
I ended up using the half and half with a little bit of heavy cream to make it richer and Omitted the milk. It was absolutely delicious! I made enough for 7 bottles and gave them away as holiday presents. Everyone loved it. Thanks so much for the wonderful recipe and help!
Thankyou so so much for letting me know how you got along. I’m thrilled everybody enjoyed it. Have a wonderful 2019.
This looks absolutely delicious. Such a fantastic Christmas treat and perfect to give as presents. I love the flavours and your photos are beautiful.
Thanks so much Cat
This is great stuff to have around the holidays. I love chocolate and I’ll pin to my cocktails board.
Thankyou Angela – much appreciated.
Oh my goodness, this looks absolutely gorgeous! I love cherry brandy so it’s right up my street! I’m definitely going to try this for Christmas – pinned and will share on my Facebook page!
That’s so very kind of you, Nikki – Thankyou.
I love the idea of making this for Christmas gifts. I’m so over all the pointless rubbish people buy and get given – homemade is surely the way forwards!
Oh I hear you on that note. You can’t go wrong with a good food gift.
Oh Jane, I love this!!! The idea of black forest liqueur makes my mouth salivate! Such a great drink to get you into festive period , and you have styled it so beautifully, love that little bottle!
Ah thankyou Anna. Just add a flaming fire and a pair of comfy slippers 😉