Rieger Chocolate Shots Recipe

Toast cocoa (optional)

Place a small dry skillet over medium-low heat. Add the unsweetened cocoa powder and toast, stirring constantly, for 30–45 seconds until aromatic. Remove from heat to avoid burning. This step deepens the chocolate flavor but can be skipped.

In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Warm over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just below a simmer (small bubbles will form at the edge). Do not boil.

Remove the milk mixture from the heat. Add the finely chopped dark chocolate and the toasted (or plain) cocoa powder. Let sit for 1 minute to begin melting, then whisk until smooth and fully incorporated. If there are stubborn bits, return to very low heat and whisk until completely melted.

Stir in the vanilla extract and a pinch of sea salt. Taste and adjust sweetness — add up to 1 additional tablespoon of sugar if you prefer a sweeter liqueur (whisk to dissolve). Let the mixture cool to room temperature, about 20–30 minutes.

Once the chocolate base has cooled to room temperature (important so the spirit doesn't evaporate), pour it into a heatproof container or bowl and slowly whisk in the light rum and optional coffee liqueur until fully combined. Taste and adjust: for a stronger spirit presence, increase rum by 20–30 ml; for a sweeter, coffee-forward profile, increase coffee liqueur slightly.

Strain the mixture through a fine-mesh sieve into a clean jar or bottle to remove any small solids and ensure a silky texture. Seal tightly and refrigerate for at least 4 hours (overnight is best) to let flavors marry and the liqueur thicken slightly.

Serve chilled in shot glasses. Before serving, gently invert or shake the bottle to reincorporate any settled chocolate. Garnish each shot with a light dusting of cocoa powder or a few chocolate shavings on top.

Store leftover liqueur refrigerated for up to 2 weeks. Shake or stir before each use. If the mixture thickens too much, thin with 1–2 tablespoons of milk per 100 ml when serving.