Normally I’m one to eat my chocolate, but occasionally, I drink my chocolate. Yes, sometimes it’s okay to sip a mug of hot chocolate, but recently I found myself imbibing a sweet, creamy, slightly chilled milk chocolate liqueur! Specifically, Mozart Chocolate Cream Liqueur.

Chocolate spirits are not new to chocolate lovers, but they usually take a back seat to bon bons and bars. I wonder why? Enjoying a delicious chocolate cream liqueur after dinner is just as luxurious and satisfying as eating a truffle or square of chocolate. And what about pouring liqueur on vanilla ice cream? Or drizzling over cupcakes, brownies, or cheesecakes? Oh, you get my point!

Mozart liqueurs are made in Austria. The name is an …"homage to Mozart and to his birthplace, Salzburg." According to the Mozart Chocolate Cream Liqueur website, the creation process is precise and complex, which is why Mozart chocolate liqueur is unique in texture and flavor. Everything is explained in delectable detail on the website. Makes my mouth water every time I read it. 

Tasting Mozart Chocolate Cream

The main ingredients in the chocolate cream liqueur are Belgian chocolate and fresh cream. I can taste the rich cocoa notes and sweet cream immediately. The texture is thick and smooth and velvety. I detect notes of honey and vanilla, especially at the finish. When the sharpness of the alcohol fades, pleasant chocolatey, and vanilla flavors linger.

Mozart Chocolate Cream liqueur is delicious as is, neat in a glass, but I must confess my favorite way to have it is poured liberally over vanilla ice cream. Actually, if I think about it, the very best way to enjoy would be while visiting Salzburg!

No matter where you are, I'm sure you could impress your friends and family this holiday season with Mozart Chocolate Cream Liqueur.

Chocolate And Cocoa Recipes From 1909

This holiday season, imagine serving some chocolate candies your guests have never seen! We took an old recipe book and updated it for easier use.

Click here to get your own copy of this fascinating cookbook.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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