Orange & chocolate cream liqueur is a lovely winter treat. It is easy to make, indulgent, rich, warming and deliciously creamy. This homemade chocolate orange liqueur is a lovely treat to serve at festive gatherings and it makes a thoughtful gift.
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This orange and chocolate cream liqueur is part of a mini-series of chocolate bar-themed liqueurs that I have published. Chocoholics should also pick up my recipes for Mars Bar liqueur, After Eight Mint Chocolate liqueur and Milkybar white chocolate liqueur.
So the big question is: does my recipe for chocolate orange liqueur include Terry’s chocolate orange? It does not. That’s because I felt that the balance of flavour in this particular confectionary treat could best be converted to a chocolate cream liqueur by blending dark chocolate, milk chocolate, brandy and orange liqueur rather than just melting down chocolate orange segments.
The result is a divinely decadent libation that is cosy, comforting, and immense fun.
I’ve also published recipes for Black Forest chocolate & cherry liqueur and a caramelised white chocolate liqueur.
Why you’ll love this recipe
- Quick & easy – expect it to be ready in around 15 minutes.
- Taste: just like Terry’s chocolate orange but with a boozy buzz.
- Fun: a chocolate bar in liquid form, with alcohol involved – happy sighs.
- Unique: this homemade orange-infused chocolate brandy liqueur is totally different to the typical cream liqueurs available in the supermarket.
Ingredients notes
Chocolate: this chocolate cream liqueur uses equal parts milk and dark chocolate to ensure the chocolate flavour is punchy without being too intense or too sweet.
Cream: you’ll need single cream (runny cream) with a fat content of around 18% for this recipe.
Alcohol: you’ll need brandy (I suggested either(paid link) Three Barrels or (paid link) Carlos Brandy de Jerez) and an orange liqueur such as (paid link) Cointreau or (paid link) Grand Marnier.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Chop the chocolate and put it into a heatproof jug or bowl. Heat half of the cream to hot but not boiling and pour it over the chocolate. Let it sit for a minute and then stir until the chocolate has melted.
Step 2. Mix in the condensed milk, the rest of the cream and the milk.
Step 3. Add the brandy and orange liqueur. Stir well.
Step 4. Strain your liqueur through a fine-meshed sieve (or a nut bag) and decant the chocolate cream liqueur into bottles.
Expert Tips
- Ensure that all of your equipment is scrupulously clean. This includes the saucepan, spoons, whisk, bowl or jug, sieve and storage bottles. Any trace of acidic substances, such as vinegar or citrus juice will cause the liqueur to split (curdle).
- Strain the liqueur through a nut bag or a fine-meshed sieve to ensure it is silky smooth.
- As the drink sits in the fridge some of the chocolate will settle at the bottom of the bottle. Give it a robust shake before pouring.
- Do not garnish your drink with a slice of fresh orange as the acidity in the fruit will cause the liqueur to split in the glass – yuk.
Frequently asked questions
No, this chocolate brandy liqueur is not Terry’s chocolate orange liqueur. It is flavoured using chocolate and orange liqueur rather than pieces of the namesake chocolate.
If you would like to use Terry’s chocolate orange I suggest using the dark chocolate version. The milk chocolate version would be too sweet. You may need to slightly reduce the amount of orange liqueur included to avoid overdoing the orange notes.
Confession: I’ve not tasted the Aldi version, so I couldn’t honestly answer. This recipe for chocolate orange cream liqueur has not been created to taste like the Aldi version. It’s a stand-alone creation.
Again, I’ve not tried the Asda version, so this recipe is not intended to replicate this product.
This chocolate brandy liqueur must be stored in the fridge as it contains cream and milk. It will stay fresh for at least 4 weeks.
If your orange and chocolate cream liqueur splits (curdles) this will be because it has come into contact with something acidic, such as citrus juice or vinegar, neither of which are present in the recipe. For this reason it is a good idea to re-wash the utensils required to make this recipe to ensure that they are scrupulously clean.
Serving suggestions
Your chocolate orange liqueur will be chilled as it needs to be stored in the fridge, so this means it can be served just as it is in a small glass or on the rocks (over ice). Here are a few garnish ideas:
- Candied orange dipped in chocolate – chop it into pieces and thread onto a cocktail pick
- Terry’s Chocolate Orange segment – use a hot knife to cut a slit into it to enable it to be wedged on the side of a glass. Alternatively, warm a cocktail pick and poke it through the segment. Go carefully with both options as it will be easy to snap the chocolate.
- Orange zest – a curl balanced on the side of the glass or threaded artfully onto a cocktail pick works wonders. (Avoid slices of orange though as the acidity in the juice will split the liqueur).
- Freeze-dried orange slices – these can be threaded onto a cocktail pick or balanced n the side of the glass.
And if you fancy taking it into dessert territory try drizzling a generous glug over vanilla ice cream or pistachio ice cream.
More creamy liqueurs to make
Watch out for my growing collection of chocolate-themed cream liqueurs. I have Mars Bar liqueur, After Eight mint liqueur and Milky Bar liqueur to choose from. I also got these beauties:
Have you made this chocolate orange liqueur recipe? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Orange and Chocolate Cream Liqueur (Chocolate Orange Liqueur)
Ingredients
- 25 g Dark chocolate 70% cocoa solids
- 25 g Milk chocolate
- 150 ml Single cream 18% fat
- 3 tablespoons Whole milk full-fat
- 3 tablespoons Condensed milk sweetened
- 75 ml Brandy
- 75 ml Orange liqueur Cointreau or Grand Marnier
Instructions
- Heat 75 of the cream to hot but not boiling. Chop the chocolate finely and add it to the pan.25 g Dark chocolate
- Let the contents of the pan sit for a minute and then whisk until the chocolate has melted.150 ml Single cream
- Mix in the condensed milk, the rest of the cream and the milk.3 tablespoons Whole milk, 3 tablespoons Condensed milk
- Add the brandy and orange liqueur. Stir well.75 ml Orange liqueur
- Strain your liqueur through a fine-meshed sieve (or a nut bag) and decant the chocolate cream liqueur into a bottle.
- Store in the fridge for up to 1 month.
Notes
-
- Ensure that all of your equipment is scrupulously clean. This includes the saucepan, spoons, whisk, bowl or jug, sieve and storage bottles. Any trace of acidic substances, such as vinegar or citrus juice will cause the liqueur to split (curdle).
- Strain the liqueur through a nut bag or a fine-meshed sieve to ensure it is silky smooth.
- As the drink sits in the fridge some of the chocolate will settle at the bottom of the bottle. Give it a robust shake before pouring.
- Do not garnish your drink with a slice of fresh orange as the acidity in the fruit will cause the liqueur to split in the glass – yuk.
Jane Coupland
Take your festive creamy liqueur on a detour this year with this fun and easy recipe. I hope that you enjoy it as much as my taste testers do.