This Chocolate Moonshine Recipe is insidiously delightful! Which is the reason I call it Chocolate Moonshine since the name suggests it could be somewhat underhanded (and it is).
IS it really moonshine… No, yet what the hell. I may not be making in a still in the forested areas, anyway I am in truth making it with Everclear… which is the nearest thing I can get my hands on beside the genuine article! One taste and you will overlook the name… Pinky swear!
Truly making a container of this Chocolate Moonshine actually takes 15 minutes! At that point essentially hurl the jugs or enormous bricklayer containers (when it has totally cooled) into your cooler or fridge until you need to enjoy. I have kept it up to a month the two different ways. In any case, it for the most part doesn't keep going that long.
- 8 ounces of high quality dark chocolate (60% cacao -I used Ghirardelli)
- 1 quart of heavy or light cream
- 1¼ cup sugar
- 1 cup water
- 1 TBS vanilla bean paste or vanilla
- 1 cup Everclear (grain alcohol 151 proof)
- Break your chocolate up into bite sized pieces.
- In a large saucepan or pot combine chocolate pieces and cream, over medium heat stir mixture until chocolate is melted and smooth – like hot chocolate.
- Add in the sugar and stir until dissolved and smooth.
- Add in water and vanilla and stir until combined.
- Bring to a boil for 2 minutes to dissolve the last of the chocolate bits.
- Remove from heat allow it to cool for about 20 minutes, add in your Everclear, stir well and pour it into whatever you choose to store it in (mason jars, decorative bottles, an old alcohol bottle, etc).
- Place it in your fridge or freezer for up to a month...but I don’t think it will last that long
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