Few combinations delight the palate quite like booze and chocolate, and this Easter, a range of chocolate-infused liqueurs is offering a grown-up twist on the classic pairing. From creamy Irish cream blends to cacao-nib spirits, the options are diverse and increasingly inventive.
Among the new releases is Bailey's x Terry's Chocolate Orange Irish Cream Liqueur, a collaboration that merges two beloved flavours. Most creamy chocolate liqueurs use a neutral grain spirit base mixed with dairy, sugar, and chocolate flavouring; Bailey's uses Irish whiskey. Waitrose has also launched its No1 Blonde Chocolate Cream Liqueur, inspired by its own chocolate bar and made with a Burgundy distiller. The supermarket recommends serving it on the rocks or over ice cream.
Traditional crème de cacao, by contrast, contains no dairy. It is made by macerating cacao nibs in alcohol before distillation, resulting in a syrupy, higher-ABV liqueur used in cocktails like the brandy alexander. Fortnum & Mason's Chocolate Chestnut Liqueur uses a wheat spirit infused with cacao husk, plus vodka and other flavourings, making it a versatile choice for lacing coffee year-round.
Marks & Spencer's Distiller's Cove with Jamaican Rum combines cacao nibs, cocoa extract, and sea salt. The natural sweetness of rum complements the chocolate, and it is best enjoyed neat or on the rocks. Angostura's Cocoa Bitters, meanwhile, adds a nutty zhuzh to soda water or classic cocktails like a vodka martini, and can even be used in savoury dishes such as Mexican mole.
For those seeking a post-Easter treat, Fortnum & Mason's Chocolate Chestnut Liqueur (£25, 20% ABV) is recommended served ice-cold in a frozen glass. Marks & Spencer's Distiller's Cove (£28, 40% ABV) is available at Ocado, while Angostura Cocoa Bitters (£9.10, 48% ABV) offers a revelation for cocktail enthusiasts.
