Well Valentine’s Day is vastly approaching and I came across this potent recipe; in

The Essence of Chocolate in the section of Cook the Book, for a chocolate liqueur that is so

potent it can be served on its own, topped with whipped cream and cocoa nibs.  It can also be used

in place of store bought chocolate for any chocolate or coffee martini, or hot chocolate.

This recipe was thought up by Robert Steinberg and John Scharffenberger, they could never

find a creme de cocoa they approved of so they decided to come up with one on their own.

by Michele Humes @ Serious Eats

Image via Flickr

Chocolate Liqueur

- makes 3 cups -

Ingredients

1/4 cup unsweetened cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka
Heavy cream for topping
Cacao nibs for garnish

Procedure

1. In a medium bowl, combine the cocoa powder and boiling water, stirring to dissolve the cocoa. Set aside.

2. In a small saucepan, combine the sugar and water and bring to a simmer over medium heat, stirring until the sugar has dissolved. Stir the sugar syrup into the cocoa mixture and add the vodka. Strain through a fine-mesh strainer into a container with a lid.

3. Refrigerate overnight. The liqueur will keep for several weeks, but the flavor of the vodka will weaken as time goes on.

4. To serve, stir the liqueur well, then strain it again through a fine-mesh strainer. Fill each shot glass two-thirds full with liqueur. Top with whipped cream or “float” unwhipped heavy cream on the liqueur. Hold a spoon over the glass, just above the liqueur with the bowl of the spoon facing down. The spoon will diffuse the cream. Slowly pour until a 1/8- to 1/4-inch layer of cream rests on top of the liqueur. Sprinkle with 3 to 4 cacao nibs.

I think this is one chocolate surprise no will be able to resist.

Enjoy!