Chocolate Hazelnut Cream Liquor is rich, decadent, and sweet – just like any other cream liquor. And because it’s homemade, you can easily adjust it to your preferences, too.Jump to Recipe
Hello everyone. I hope you enjoyed the Easter weekend and that your egg hunt was a huge success? We enjoyed our weekend even though no chocolate eggs were involved this time. And since since week is going to be short for me, I am going to keep it short and sweet today.
Homemade Cream Liquors
Talking about sweet, who loves cream liquors like Irish cream? Irish cream is one of my favourite addition to my (evening) coffee or ice cream. So it’s not surprising I’ve been obsessed with homemade cream liquor ideas lately. I’ve previously shared this Dulce De leche Cream Liquor, Homemade Pumpkin Cream Liqueur, Candy Cane Cream Liqueur, and Homemade Gingerbread Cream Liquor.
Chocolate Hazelnut Cream Liquor
Now it’s time for chocolate-hazelnut flavour!
You will need just a few simple ingredients. Strong spirit (Rum, vodka, or whiskey), two types of cream, chocolate-hazelnut spread, instant coffee, dark cacao powder, vanilla extract, and a pinch of salt.
What Kind of Chocolate Hazelnut Spread to Use?
As always, you can always adjust the recipe to your liking. For instance, I am not a huge fan of Nutella because it’s overly sweet and not hazelnut-y enough for me, so I used a different brand with dark chocolate. If you prefer less sweet liquors, please go with this option. Otherwise, you can use Nutella or similar sweet brands. I also incorporated some dark cacao powder, for a rich and less sweet taste. If you are looking for something ultra indulgent, consider melting and cooling 70-100 gr. of dark chocolate and then stirring it in. Mmm that would be marvelous!
Other Ways to Adjust to Your Liking
Also, I used two types of cream to lighten it up, but that’s up to you. Indeed, I think using only 18% or even 10% cream would be totally enough. It’s already thick and rich enough, so why not cut down some extra calories and fats?
For the extra pronounced hazelnut flavour, I also used a bit of good quality hazelnut baking emulsion, but that’s up to you. But don’t forget about a pinch of salt because it enriches the overall flavour profile.
I hope you like this Chocolate Hazelnut Cream Liquor, and you will give it a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Chocolate Hazelnut Cream LiquorCourse: Drinks, Dessert
Chocolate Hazelnut Cream Liquor is rich, decadent, and sweet – just like any other cream liquor. And because it’s homemade, you can easily customize it to your preferences, too.
1 cup of strong spirit of your choice (Rum, whiskey, vodka, bourbon)
2/3 to 1 cup of chocolate hazelnut spread of your choice (I used dark chocolate version which is less sweet, but feel free to use Nutella or similar brands)
1/2 cup heavy cream (35%)
1/2 light cream (10 %) *See Notes
1-2 tbsp. dark cacao powder * See Notes
1 tbsp. instant coffee
a few drops of good quality hazelnut baking emulsion (optional)
a small pinch of salt
- Combine all ingredients in a blender (Start with ~2/3 cup of chocolate hazelnut spread first) and combine until well-incorporated and smooth. Try and adjust the sweetness if necessary by adding more spread (The more you add, the thicker it also will be.) Mix again. Chill for 30 minutes, although you can serve it right away.
- As the liquor is already quite thick and rich because of chocolate spread, you might omit the 35% cream. Instead you can use 18%. That can be 1 cup of 18% cream or 1/2 cup each of 18% and 10% creams. Indeed, I thick it would work if you use only 1 cup of 10% cream, but of course, the consistency, while still thick, will be less velvety and rich.
- For an ultimately rich and silky consistency, you can also melt and cool about 70-100 gr. of chocolate of your choice (I would recommend 70% and higher) and then stir in. In this case, you should skip the 35% cream and use lighter / thinner cream to avoid too thick consistency.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.