Godiva Chocolate Liqueur Recipe

Make chocolate syrup

In a small heavy-bottomed saucepan, whisk together the unsweetened cocoa powder, granulated sugar, and brown sugar. Slowly pour in the whole milk while whisking until smooth and no lumps remain.

Place the saucepan over medium-low heat. Add the chopped dark chocolate. Warm gently, stirring constantly, until the chocolate is fully melted and the mixture is smooth and just below a simmer (do not boil). This should take about 5–7 minutes.

Once smooth, remove from heat. Stir in the heavy cream, salt, and vanilla extract until fully incorporated. Allow the mixture to cool to room temperature (about 30–40 minutes).

Combine with alcohol

When the chocolate mixture is cool, pour it into a clean 1-liter (or larger) glass bottle or jar with a tight-fitting lid. Add the vodka and, if using, the coffee liqueur. Cap the bottle and shake vigorously for 30 seconds to combine.

Taste the liqueur. If you prefer a slightly sweeter or creamier profile, stir in an additional 1–2 tablespoons of granulated sugar dissolved in a teaspoon or two of warm water, or add another tablespoon of cream. Adjust salt and vanilla to taste.

Seal the bottle and let the liqueur rest at room temperature for at least 24 hours to allow flavors to marry. For best flavor, age in the refrigerator for 3–7 days; shake gently once per day.

Before serving, give the bottle a good shake. Strain the liqueur through a fine mesh sieve or coffee filter if you notice any solids or sediment to achieve a smooth texture.

To serve in a decorative bottle, drizzle chocolate syrup on the inside of the bottle neck or glass before pouring — this creates a laced appearance. Use about 1–2 tablespoons of chocolate syrup per bottle.

Serve chilled over ice, or use in cocktails and desserts (espresso martini, chocolate martini, poured over ice cream). Garnish with chocolate shavings or a light dusting of cocoa powder.

Refrigerate after opening. The liqueur will keep refrigerated for up to 6 weeks; shake before each use. If you used higher dairy content and prefer longer storage, keep it chilled and consume within 2–3 weeks for best freshness.