Kinderschokolade® liqueur with the Thermomix® takes 10 minutes plus cooling time and yields about 25 servings of 40 ml each, so roughly 1 litre of liqueur. 200 g of Kinderschokolade®, one egg, 300 g of double cream, 300 g of milk and 250 g of Doppelkorn give the typical creamy sweetness that makes the chocolate flavour the dominant note.
We make this liqueur as a gift during the Advent season. One bottle (250 ml) gives 6 servings and costs around 4 euros to make at home. Comparable chocolate liqueurs in shops cost 12 to 15 euros per bottle. Plus, you know exactly what goes into it.
Kinderschokolade® Liqueur with the Thermomix®
Ingredients 0 / 6 ✓
- 200 g Kinderschokolade®
- 1 egg
- 70 g sugar
- 300 g double cream
- 300 g milk
- 250 g Doppelkorn or white rum
Instructions 0 / 5
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1
Chop the Kinderschokolade®.
Add the Kinderschokolade® to the mixing bowl and chop for 7 seconds / speed 8.
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2
Warm the ingredients.
Add the egg, sugar, double cream and milk and heat for 8 minutes / 70°C / speed 3.
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3
Rinse the bottles.
Meanwhile, rinse the liqueur bottles and lids with boiling water.
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4
Add the alcohol.
Add the Doppelkorn or white rum and mix for 20 seconds / speed 3.
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5
Cool down.
Fill the liqueur into the prepared bottles and store in the fridge once cool.
Tip: You can also make a strawberry-flavoured Yogurette® liqueur by replacing the Kinderschokolade® with Yogurette®.
Video
Nutrition per serving
200 g of Kinderschokolade®: not more, not less
The quantity is matched to the volume. 200 g of Kinderschokolade® (about 16 fingers) gives the right chocolate flavour without making the liqueur too thick. With 300 g the liqueur would set like a pudding, and with 100 g the chocolate taste would be too weak.
We chop the chocolate dry at speed 8 for 7 seconds. Chopping for longer warms the chocolate through friction and it begins to melt, which would cause lumps. 7 seconds gives a fine chocolate powder that dissolves completely in the warm milk.
Why 70°C is critical for the egg
One raw egg goes into the mixing bowl together with double cream, milk and sugar at 70°C for 8 minutes at speed 3. 70°C is the critical temperature: at this heat, salmonella are reliably killed (German Federal Institute for Risk Assessment, 2024), but the egg does not yet set.
Above 75°C the egg white begins to coagulate, and above 80°C the mixture becomes grainy. The Thermomix® holds 70°C precisely, which is the advantage over a bain-marie on the hob. The 8 minutes are enough to kill bacteria safely.
Kinderschokolade® liqueur without egg: the straightforward version
If you want to leave out the egg entirely (pregnant women, children, concerns about salmonella): omit the egg and add 50 g of extra double cream and 1 tbsp of cornflour. Dissolve the cornflour in 30 g of cold milk first, then add it to the liqueur base. The texture will be slightly less creamy, but still very good.
Without egg: cook for 8 minutes at 80°C instead of 70°C, because the cornflour needs the higher temperature. There is no noticeable difference in taste. Many search queries relate to kinderschokolade liqueur without egg thermomix. This variation has clear demand.
With or without egg: two schools, two results
There are two clear schools of thought with Kinderschokolade® liqueur. The Vorwerk magazine version leaves out the egg entirely and uses only 200 g of double cream plus 300 g of milk. This gives a purer cream liqueur without the advocaat character, and it only needs gentle warming (no 70°C step required).
Our version with egg follows the German tradition (a cousin of advocaat). The egg makes the liqueur richer and fuller in the mouth. That is why it needs the 70°C safety step for 8 minutes (protection against salmonella). If you want it simpler: leave out the egg, increase the cream, no 70°C needed.
Both versions have their appeal. For serious chocolate fans we recommend the egg version (creamier). For beginners or pregnant users, the egg-free version (safer).
Doppelkorn vs. white rum: which works better
250 g of Doppelkorn (32% alcohol) is the standard German choice. It tastes neutral and lets the chocolate flavour come through. White rum (40% alcohol) is the sweeter alternative, has a Caribbean note and also pairs well with the milk chocolate flavour.
Vodka (40%) is the most neutral option of all. If you want it clean, use vodka. If you prefer it sweeter, use rum. If you want it authentically German, use Doppelkorn. The quantity stays at 250 g whatever spirit you choose. More alcohol makes the liqueur harsh, and less alcohol reduces the shelf life.
Kinderschokolade® liqueur without alcohol
For the alcohol-free version: replace the 250 g of Doppelkorn with 200 g of extra double cream plus 1 tbsp of glycerol (available from a pharmacy). The glycerol provides the typical silky texture that alcohol normally gives. Without glycerol the liqueur becomes too watery.
Important: without alcohol the liqueur keeps for only 1 week in the fridge (compared with 3 months with alcohol). Better to make a half batch fresh. If you want a cream liqueur for children, this is the right version.
Sterilise the bottles during the cooking time
While the liqueur cooks for 8 minutes at 70°C, prepare the bottles. Rinse them with boiling water and stand them upside down on a clean cloth to drain. Place the lids separately in a bowl of boiling water for 3 minutes.
We recommend 250 ml bottles (you get 4 from this batch). That is the typical gift size and fits comfortably in the hand. Larger bottles deteriorate more quickly once opened because more air gets in. Smaller bottles (100 ml) work well for stocking fillers or mini gifts.
Kinderschokolade® liqueur keeps for 3 months in the fridge
Stored in sterilised bottles and kept cold, the liqueur keeps for 3 months. Once opened, use within 6 weeks in the fridge. Always shake before serving, because the chocolate settles slightly. This is normal and not a sign of spoilage.
To serve: pour into small liqueur glasses at room temperature. It tastes best 15 minutes after being taken out of the fridge, because the aromas develop. Straight from the fridge it tastes flatter.
Also great: Caramel and Nut Liqueur with the Thermomix®.
