Add a dose of spirit to your next gathering with a boozy, satisfying dessert-in-a-glass. Pour this Chocolate Cello over cheesecake or ice cream. Add it to your coffee, or sip it straight!

What is Cello?

Cello is a clear, citrus-flavored liqueur that is a popular choice for mixing cocktails. Its sweet and tangy flavor profile makes it a great complement to various spirits. Whether you’re crafting a classic cocktail or experimenting with new flavor combinations, Cello can add a refreshing twist to your drink. Its bright citrus notes can help balance out stronger spirits or enhance the flavor of fruity cocktails. But in our case, we’ll be making a Chocolate Cello instead that uses the same ideas of smoothness and flavorful mixing.

Chocolate Cello

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• Author: Selina Progar

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Description

A boozy way to enjoy chocolate!

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Ingredients

Scale 1x2x3x

• 20 oz Ghirardelli chocolate
• ¾ cup heavy cream
• 3 ¼ cups milk
• 2 cups sugar
• 12 oz cold water
• 1 liter Everclear

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Instructions

1. Melt chocolate in the microwave or over a double boiler.
2. Bring heavy cream and 1 cup of milk to a boil with the sugar until the sugar is dissolved.
3. Combine the hot cream mixture and the chocolate and mix until totally mixed.
4. Add the remaining cold milk, cold water, and Everclear and whisk until combined. Strain through a tamis, bar strainer, or a chinois.
5. Store the Chocolate Cello in Mason jars of any size and in the freezer for long storage or the fridge for immediate use.

Story by Lindsay Anne Herring
Recipe by Selina Progar
Styling by Anna Franklin
Photography by Dave Bryce
Chocolate Courtesy of Mon Aimee Chocolat 

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