(White chocolate liqueur)This can be the perfect gift: sweet, homemade, unexpected, tasty, cheap and last but not least: a very simple recipe. At the end of the evening, your gift will be displayed and leave a happy impression on everyone. Not bad, right?
What you need
1. Milk: 500 ml or 17 ounce (don’t even ask: whole milk is required)
2. Sugar: 150 grams (some people like less sugar, I agree, but I consider this amount standard. The white chocolate liqueur is a sweet drink in itself)
3. White chocolate: 200 g or 0.75 cups (US)
4. Vanilla: Half a bean
5. Ethyl alcohol: 100 ml or 3.4
Preparation for White chocolate liqueur
First, you need to melt the white chocolate with the milk in a large saucepan. Pass it through a mesh sieve. Let it boil for a while together with the vanilla. The next phase is to wait and let it get colder.
Maybe all night.
Mix your chocolate and milk mixture with the alcohol in the morning. Complete.
As you’ve seen, this recipe is ridiculously easy. But as we know at Autore, sometimes the simple things are the best when you pay attention to the details. Such as high-quality ingredients and beautiful packaging.
How do you recognize a good white chocolate?
First of all, you should know that “white chocolate” is not technically chocolate because it does not contain cocoa. It is made from cocoa butter, sugar (usually sucrose), milk and in some cases vanilla. Use your 5 senses to evaluate and recognize the good ones:
View: shiny, yellowish.
Scent: milk and vanilla.
Handle: smooth and velvety.
Sound: When we break a chocolate bar, we love to hear the unique and sharp Milk and white chocolate sound a bit softer and duller.
Taste: White chocolate generally contains more sugar. The dominant taste is sweet and creamy, possibly with vanilla notes.
Homemade rhymes with handmade
So you need to write a good label, or if your calligraphy is terrible like mine, ask someone nearby with better writing skills. Keep it simple, add a date and some drawings and decorations. Don’t underestimate this phase: it doubles the value of your gift.
Final word on what you get
Most chocolate-based liqueurs provide smoothness and sweetness while letting you feel the strong and neutral grain spirit (eg Everclear). Take a photo of your creation and post it on Autore’s Facebook!
Serve cold and shake well before serving.
Method
1. Coarsely chop the chocolate and place in a large heatproof bowl. Place the bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the surface of the water. Heat, stirring regularly, until the chocolate has melted.
2. Add the sugar and 1/4 dl cream. Heat while stirring until the sugar has dissolved. Add the rest of the cream and milk and stir until smooth.
3. Remove from heat and stir in vanilla extract and rum or vodka. Allow to cool completely to room temperature and then refrigerate overnight.
4. Skim off the fat from the chocolate and the cream that has risen to the top and pour it into a (very clean) bottle or glass. Keep calm.
I haven’t experimented with how long this liqueur lasts, but to be on the safe side, I’d try to use it before the milk or cream’s expiration date. (White chocolate liqueur)I suspect it will take longer because of the alcohol, but I can’t say for sure…it definitely goes that fast!
White Chocolate Peppermint Bark Martini
Ingredients per drink
2 white chocolate liqueur (homemade or store bought – recipe above)
half an ounce. Vanilla Vodka*
half an ounce. Peppermint schnapps
A taste-testing dash of milk or cream
White chocolate, melted, to the rim of the glass
Crushed mint for rim of glass
Whipped cream for serving (optional)
To make your own vanilla vodka, add a few vanilla beans to 8 ounce. Vodka for 5-10 days. Or replace the vanilla vodka in this recipe with regular vodka plus 1/4-1/2 tsp. vanilla extract.
Method # 2
1. Melt the white chocolate in a shallow bowl and dip the rim of the glass into it. Shake off the excess mixture, then dip in the crushed mint. Place the jar in the freezer for 5-10 minutes to set.
2. Shake the liqueurs with ice and pour into a chilled glass. Add milk or cream depending on your taste.
3. Garnish with fresh whipped cream and additional crushed peppermint candies.
Warning: Try not to bite the edge of the glass.
Double Chocolate Peppermint Bark
14 ounce. high quality dark chocolate, chopped
14 ounce. high quality white chocolate, chopped
1/2-3/4 tsp. Peppermint extract
6-8 candy canes, crushed
The Quick method
1. Line a rimmed baking tray with baking paper and set aside. Crush peppermints and set aside.(White chocolate liqueur)
2. Melt the dark chocolate in a heatproof bowl in the microwave, heating to 50% power in 30 second intervals, stirring in between. When the chocolate is almost melted, remove it from the microwave and stir until completely melted. Refrigerate until set, 15-20 minutes.
3. Melt the white chocolate in the same way as the dark chocolate, stirring regularly until completely melted. Stir in the peppermint extract and pour over the fully hardened layer of dark chocolate. Spread the mixture evenly and immediately cover with crushed peppermint. Press lightly so that they stick. Place in the fridge for 30-40 minutes until completely firm. Break.
4. Candies can be stored in an airtight container in the fridge for up to 2-3 weeks.
Ingredients
1. 250 grams – 9 ounces. white chocolate mince
2. 500ml – 2 dl milk
3/ 500ml – 2 dl cream
4. Half a cup (300 ml) of condensed milk
5. 150 ml – ¾ cup alcohol 95% or 151% grain spirit or the strongest alcohol available
Instructions
1. Put white chocolate and milk in a saucepan and heat on the stove until the chocolate has melted.
2. Add cream and condensed milk and cook on low heat for 8 minutes.
3. Allow the mixture to cool and then put it in the fridge to cool very well.
4. Add the alcohol and mix well. Filter through a strainer and bottle.
5. Store it in the fridge for a few days and shake well before serving.
After doing some research I found out that white chocolate liqueur incorporates white chocolate (duh!), cream, caramel and vanilla. White chocolate is made with a mixture of cocoa butter, milk and sugar.
Some argue that white chocolate isn’t actually chocolate because it contains no cocoa solids or liquor. However, it can contain cocoa butter, the main fat of chocolate and has a similar texture to milk chocolate. Yet without the cocoa solids, it technically isn’t chocolate.
Chocolate liqueur is a chocolate flavored liqueur made from a base liquor of whisky or vodka. Unlike chocolate liquor, chocolate liqueur contains alcohol. Chocolate liqueur is often used as an ingredient in mixology, baking, and cooking.