HOMEMADE CHOCOLATE LIQUEURSource: Hershey's Chocolate TreasuryMakes about 1 quart 1 1/2 cups sugar 3/4 cup water 3 cups vodka 5 tablespoons unsweetened cocoa powder 1 vanilla beans, split Combine sugar and water in small saucepan; cook over medium heat, stirring occasionally, until mixture boils. Reduce heat to low; simmer, stirring occasionally, until sugar has completely dissolved. Remove from heat; cool to room temperature. Measure 1 cup of the mixture; combine with vodka, cocoa and vanilla bean in clean 2-quart glass container. Cover tightly; keep in cool dark place for 14 days, shaking thoroughly every 2 days. Strain liqueur through dampened coffee filter paper into clean glass container. (Change filter paper in mid-process or, if necessary, let rip overnight as cocoa residue is very thick.) Repeat straining process if residue remains. Remove vanilla bean. Cover tightly; let liqueur age in cool, dark place for at least 1 month.
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