Organic Chocolate Cream Liqueur

Organic Chocolate Cream Liqueur

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    4 h 15 m
Recipe by  ngariman

“This creamy liqueur has been a favorite of mine for many years and beats any of the store-bought varieties hands down!”

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Adjust Servings

Original recipe yields 4 1/2 cups



  1. Melt the chocolate with the cream in a double boiler over medium-low heat, stirring constantly until the mixture is smooth; remove from heat and set aside to cool.
  2. Whisk the eggs and vanilla extract together in a large bowl until combined; stir the condensed milk into the mixture. Slowly pour the whiskey into the egg mixture while stirring until completely incorporated. Add the chocolate mixture and the espresso; beat with the whisk until the mixture is uniform in color. Pour into a bottle, cap, and chill in refrigerator at least 4 hours before enjoying. Store in refrigerator.

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Reviews (5)

Rate This Recipe


Sounds delicious! But I am curious to know how long this would keep??



I've been looking for this. Years ago my Bridge club referred to this as "THE RECIPE", wink, wink. I prefer vodka, but it really doesn't matter on the liquor. I use Hershey's chocolate syrup. Try it with caramel sometime or one of the new flavored vodkas. It's better if you can leave it alone for a few days, more like 4 days instead of hours. Don't worry about how long it will won't be left over.



I used Irish Whiskey and also diluted it 50:50 with almond milk upon serving, to reduce the alcohol. This did not make the flavor weak at all! In place of the heavy cream, I used a can of Trader Joe's coconut milk. It is superb!

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Amount Per Serving (24 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Irish Cream Liqueur II


next recipe:

Erin's Irish Creme Liqueur