Chocolate Orange Liqueur - Orange Optional (includes Thermomix method)

A decadent after-dinner treat, delicious poured over ice, or into coffee...

You can choose to make this with or without the orange flavour, and have 'just' a chocolate liqueur if you prefer - or you can tart it up with a few drops of mint essence, or a splash of frangelico for a hazelnut / praline flavour.

           

I mean... it's chocolate - what could possibly go wrong?!

So anyway, however you fancy your chocolate liqueur, here's how to make it! It will yield just over 1,200ml, so if you use 40% spirits to make it, then your end result will be around 12% alcohol by volume (abv), and if you use scrupulously clean equipment to make it, and store in sterilised bottles in the fridge, it should keep for a couple of months (if it lasts that long!!). If you give this to people as a gift, you will have their undying love and loyalty for the rest of your life (possibly).

A couple of 'retro' ingredients, but the tasters agree it's rather good! And it's under half the price you'd pay if you bought chocolate liqueur ready made!

Ingredients

• 120g dark chocolate (preferably 70% - you can use dark orange chocolate, if it is smooth without orange pieces in it)
• 200g condensed milk
• 400g evaporated milk
• 150g double cream (or UHT equivalent, add more to taste if you prefer)
• 1/2 tsp good quality chocolate extract
• 1/2 x 15ml tbsp vanilla extract
• 350ml smooth Scotch whisky (or vodka if you prefer - you can get 100% proof vodka which is 50% abv if you want a higher alcohol content)
• 1/2 tsp to 1/2 x 15ml tbsp good quality orange extract (to taste, e.g. Nielsen Massey)

Method
(See below for Thermomix Method in italics)

Melt the broken-up chocolate (you could do this in the microwave, or over a pan of hot water) and transfer to your food processor/blender, then add the other ingredients one-by-one in order from the milk-based ones, to the chocolate and vanilla extract, to the cream whilst keeping the processor running (make sure the melted chocolate isn’t stuck on the bottom, you may need to turn off the processor and free it with a flexible spatula after you’ve added the evaporated milk, before the cream).

Add the alcohol slowly, while it's still running to incorporate. Once you've added the alcohol, add the orange extract to taste (add 1/2 a tsp to start with, then add a little more if you prefer). Will keep for a couple of months in the fridge (like it will last that long!).

If preferred, ditch the orange essence, and add a tbsp or two of instant coffee dissolved in a little hot water, or a few drops of mint essence etc. for a different flavour!

Thermomix Method

Place chocolate (broken into squares) into Thermomix and chop 10 seconds / Speed 9.

Scrape down, and then melt chocolate 5 minutes / 50C / Speed 1.

Add 200g condensed milk - 1 minute / 50C / Speed 5. Scrape down if necessary.

Add 400g evaporated milk - 1 minute / Speed 4. Scrape down, and loosen any stubborn melted chocolate around the sides, and especially under / around the blades with a flexible silicone spatula, making sure you've got it all off the base then mix again 20 seconds / Speed 6, and scrape down again.

Add the 150g cream, 1/2 tsp chocolate extract and 1/2 tbsp vanilla extract, and mix 30 seconds / Speed 3.

Measure out, then add the 350ml whiskey/vodka slowly through the lid whilst the blades are running on Speed 3. If using orange extract (or other flavours) add a little at a time (1/2 tsp orange extract to start with), mix in on Speed 3 for a few seconds then taste. If you want a creamier liqueur, then add a little more cream, but remember it's best served over ice.

Bottle up and store in refrigerator. Will keep for a couple of months in the fridge (like it will last that long!).

If preferred, ditch the orange essence, and add a tbsp or two of instant coffee dissolved in a little hot water, or a few drops of mint essence etc. for a different flavour!