A Chocolate Orange is 2 parts chocolate cream liqueur to 3 parts fresh orange juice. That's 60 ml of liqueur and 90 ml of juice over ice, garnished with orange zest. It tastes like the chocolate orange you get at Christmas, and it takes two minutes. It works best with a home-made liqueur using Top Shelf Chocolate Cream essence.
Key takeaways
- Ratio: 2 parts chocolate cream liqueur to 3 parts orange juice.
- Use fresh or good chilled orange juice. Very acidic juice can make cream liqueurs curdle, so pour the liqueur in second and stir gently.
- A 60 ml serve of a 17–18% ABV cream liqueur is about 0.8 Australian standard drinks.
- One Top Shelf Chocolate Cream essence makes 1.125 L of liqueur.
The recipe
Serves 1. Prep time: 2 minutes. Glass: rocks or small tumbler.
Ingredients
- 60 ml chocolate cream liqueur (Top Shelf Chocolate Cream essence)
- 90 ml fresh orange juice, chilled
- Ice
- A strip of orange zest, to garnish
- Optional: grated dark chocolate, to finish
Method
- Fill a rocks glass with ice.
- Pour in the orange juice.
- Add the chocolate cream liqueur and stir gently for a few seconds.
- Twist a strip of orange zest over the drink to release its oil, then drop it in. Finish with a little grated dark chocolate if you like.
Making the chocolate cream liqueur at home
Top Shelf Chocolate Cream ($17) is a double-chocolate cream liqueur essence. Mix it with 500 ml of 40% ABV spirit and a made-up Still Spirits cream base. Or make your own base with 200 ml of sugar and 500 ml of cream, then top up to 1.125 L with water. That lands at roughly 17–18% ABV, and home-made cream liqueurs keep best in the fridge. A clean neutral spirit or a vodka works; see our liqueur essence range for other flavours. Distilling your own spirit needs a free ATO excise manufacturer licence; the rules for home distilling in Australia explain the rest.
Standard drinks
60 ml of a 17.8% liqueur is about 10.7 ml of alcohol, or 0.8 Australian standard drinks. It drinks lighter than it tastes, so it's easy to have more than you meant to.
Variations
- Jaffa martini: shake 45 ml chocolate cream liqueur, 15 ml orange liqueur and 30 ml orange juice with ice, and strain into a chilled coupe.
- Chocolate orange hot chocolate: add 30 ml of the liqueur and a strip of orange zest to a mug of hot chocolate.
- Frozen: blend the liqueur and juice with a cup of ice for a dessert drink.
- Spiked: add 15 ml of vodka or brandy for a stronger drink.
Frequently asked questions
What is in a Chocolate Orange cocktail?
Chocolate cream liqueur and orange juice, in a ratio of 2 parts liqueur to 3 parts juice, over ice with an orange zest garnish.
Will cream liqueur curdle in orange juice?
It can if the juice is very acidic or warm. Use chilled juice, pour the liqueur in second and stir gently. Drink it soon after mixing.
How do I make chocolate cream liqueur at home?
Mix a Top Shelf Chocolate Cream essence with 500 ml of 40% ABV spirit and a cream base (or 200 ml sugar and 500 ml cream), then top up to 1.125 L with water.
How strong is a Chocolate Orange?
About 0.8 Australian standard drinks, from 60 ml of liqueur at roughly 17–18% ABV.
