This rich and indulgent chocolate whisky liqueur is just perfect for Valentine’s Day, when our thoughts turn to chocolate and booze and maybe roses and the like.
So even if you can’t go out for that fancy dinner on the big night this year and are binge watching Netflix instead. And who cares if you are with someone else or not.
You will survive Valentine’s Day if you have two important things on hand – the dynamic duo of chocolate and booze. Rather like Batman and Robin they can right all wrongs and just make everything a wee it better.
The ingredients for chocolate whisky liqueur
Whisky, good old scotch whisky. Any brand you like, though best not to use hubby’s favourite single malt for making a liqueur, that might ruin Valentine’s Day completely!
There are only 3 other ingredients here; fresh chilli pepper, chocolate (dark 70% cocoa solids) and clear honey.
The inspiration for this chocolate whisky liqueur
I got to thinking of what to create for Valentine’s Day this year and as usual had to think of what are those foods of love. Those aphrodisiac foods that get you in the mood.
The word aphrodisiac comes from the Greek goddess Aphrodite the goddess of love and beauty.
Contains the chemicals anandamine and phenylethylamine which both boost seratonine levels – that’s the feel-good hormone.
These hot little guys warm you up and get the heart pumping and stimulates the nerve endings too. They stimulate endorphins and dopamine which are another two feel-good chemicals. Oh, and they boost circulation to all parts of the body as well!
This increases blood flow to ALL organs (yes boys!) while at the same time helps to relax and calm the nerves.
The symbol of fertility in many cultures. Honey contains boron which regulates hormones and nitric oxide which is released into the blood during arousal.
How to make chocolate whisky liqueur
All you have to do is put all those lovely ingredients into a nice clean jar and pop on the lid.
Now leave it in a cupboard for a week and give it a good shake every day. Get in there with a spoon and break up the chocolate if it isn’t melting out well.
Strain the liqueur through a double layer of kitchen roll or muslin and you will have a beautiful clear dark amber whicky liqueur with the flavour of chocolate and a wee kick of chilli.
Why I’ve used whisky
Now everyone knows that I’m rather well known for the number of uses I have for gin on this blog. From making my liqueurs like Blackberry and Apple Gin and 3 Ingredient Grapefruit And Ginger Gin to using it in my Rhubarb and Ginger Gin Jam and even for baking too like my Gin and Tonic Lemon Drizzle Cake
However chocolate actually goes better with dark spirits. The almost floral flavour of gin for me just didn’t work with chocolate. So whisky was the tipple of choice for this chocolate liqueur.
How to serve this chocolate liqueur
You can serve this luxurious liqueur just in a shot glass at room temperature of a nice warming snifter.
Or add ice for a chilly shot.
As part of a cocktail.
Chocolate whisky liqueur, Kahlua coffee liqueur (here’s my homemade Kahlua liqueur), a shot of espresso and drizzle in the cream.
Black Forest Cocktail
This is my favourite way to serve this chocolate whisky liqueur. Simply pour a shot of the chocolate liqueur into a cocktail glass or champagne coup, add a shot of Kirsch (how to make homemade kirsch) and a swirl of cream (I cheated and used the canned stuff, though of course you can use real whipped cream if you can be bothered to do that) and pop a cherry on top.
It’s like a black forest gateau in a glass. Oh, and cherries contain flavanones and anthocyanins which help boost the libido. Cheers!
How long will this homemade liqueur keep
This will be fine in a cupboard for up to a year. Though I very much doubt you’ll have it hanging around that long!
Happy Valentine’s Day when it comes. Be you together with a partner or just on your own, treat yourself to a little magic, care and love.
Looking for more Valentine ideas you can make at home? Then check these out before you go;
Homemade Chocolate Whisky Liqueur
- 500 ml whisky
- 2 tbsp honey use clear honey
- 1 tsp chopped fresh chilli
- 100 g dark chocolate 70% cocoa solids
- break up the chocolate and place in a large clean jar and add all other ingredients and pop on the lid.
- Place in a cupboard and shake every day for 1 week. Break up the chocolate pieces using a spoon now and then.
- Strain through a double layer of kitchen roll or muslin and pour into a sterilised bottle