In preparation for my newly developed gluten free tiramisu recipe, I thought you’d appreciate an inexpensive way to make your own gluten free chocolate liqueur. You may use this recipe in baking immediately, though I suggest for use in cocktails to wait about 1 week for it to ferment. Now you’ll not only be able to make a delicious tiramisu, but your favorite chocolate martinis, or by adding cream, your own creme de coco, and many more cocktail favorites. I hope you enjoy this recipe, and look for my tiramisu recipe soon.
A chocolate liqueur recipe almost as good as the real thing, without the high cost.
- 1 oz. unsweetened baking chocolate (Kraft Baker's brand)
- 1 teaspoon pure vanilla extract
- 1/3 + 1/4 (9 1/2 Tbsp.) cup sugar (or unrefined sugar)
- 1/3 cup water
- 1/3 cup vodka*
- Add chocolate to a heat-proof bowl; add on top of a small sauce pan filled with 2 inches of water; bring to a slow boil.
- Add sugar, water; stir until chocolate is melted.
- With a mesh strainer, strain into a glass container; allow to cool for 10 minutes.
- Add vodka and stir.
- Line a clean mesh strainer with a double layer of cheesecloth. Strain mixture again into a glass jar with lid. Using a spoon, push chocolate granules to the side, allowing the liquid to easily drain into the container.
- Allow to cool completely at room temperature. Add vanilla and shake.
- Store at room temperature for at least 2 days for cooking, and about 1 week or longer for drinking. Shake before using. You may have to strain again.
- Serve straight up; over ice; with cream (layered or blended); in recipes such as tiramisu; in coffee; or in chocolate martinis, and more. Multiple recipe as needed.
*Use a vodka that fits your dietary needs. The following brands are derived from the fruit/vegetable listed.
Corn: Smirnoff, SF Vodka “Baker Beach”
Potato: Chopin, Teton Glacier, Monopolowa, Vikingfjord, Luksosowa, Blue Ice
Grape: Cîroc, Bombora, DiVine, SF Vodka “China Beach”