300 g of kirsch to 15 pralines: that is the ratio that makes this a cherry-chocolate drink worth having, not the other way around. Anyone expecting a mild chocolate liqueur will be surprised, because the kirsch carries the lead role here.
We have been making this liqueur for years as a gift in the run-up to Christmas. Three 250 ml bottles cost us around 7 euros in ingredients, and the result looks as though it took forever to prepare. The Thermomix® gets it done in 15 minutes: first chop the chocolate and praline filling finely, then gently temper, and finally blend in the kirsch. Done.
Mon Chéri® Liqueur, Thermomix®
Ingredients 0 / 6 ✓
- 100 g dark chocolate
- 15 Mon Chéri®
- 150 g sugar
- 200 g double cream
- 3 egg yolks
- 300 g kirsch
Instructions 0 / 3
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1
Chop the chocolate and pralines.
Break the chocolate into pieces, add to the mixing bowl together with the Mon Chéri® and sugar, and chop for 5 sec / speed 5.
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2
Heat the liqueur base.
Add the double cream and egg yolks, heat for 10 min / 70°C / speed 3, then leave to cool to 50°C.
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3
Bottle.
Add the kirsch, blend for 10 sec / speed 10, fill into sterilised bottles, and store in the fridge.
Tip: You can also use your Mon Chéri® Liqueur to finish ice cream and desserts.
Video
Nutrition per serving
Why the kirsch makes all the difference
The recipe has an unusual logic of proportions. The 15 pralines contribute their cherry filling and chocolate shell, but in a liqueur with a total volume of 750 ml their share is flavour-defining rather than dominant. It is the 300 g of kirsch that gives the liqueur its character: slightly dry, fruity, with a clear alcoholic backbone.
Anyone wanting to reduce the kirsch should know: the liqueur will become noticeably heavier and sweeter. We recommend sticking with the 300 g. If you prefer something milder, simply chill it more thoroughly before serving, which softens the sharpness of the alcohol.
Tempering: why 70°C and no higher
The second step is the critical one: double cream and egg yolks go in for 10 min / 70°C / speed 3. Higher temperatures would cause the egg yolks to set, leaving the liqueur lumpy. 70°C is the point at which the yolks bind without curdling. The Thermomix® holds this temperature precisely, which is almost impossible on the hob without a thermometer.
After heating, leave to cool to 50°C, then add the kirsch. Important: adding kirsch to a hot base that is still above 55°C can cause alcohol to evaporate, making the liqueur flatter.
Bottling and shelf life
Sterilised bottles are not a formality. The egg yolk content makes this liqueur delicate: in a clean, sealed bottle it keeps well in the fridge for about one week. In non-sterilised containers it can turn sooner. We briefly boil our bottles or pour boiling water over them before filling.
Freezing does not work well: the cream and egg yolk emulsion separates on thawing. Better to make it fresh and drink or gift it within seven days.
With rum, amaretto, or more chocolate
Milk chocolate instead of dark: For a sweeter result, use 100 g of milk chocolate. The liqueur becomes rounder but loses the slight bitterness that sets it apart from a plain chocolate liqueur.
Raspberry liqueur instead of kirsch: This works as a variation but gives a different profile. Reduce the quantity to 250 g in that case, as raspberry liqueur is usually sweeter and less sharp than kirsch.
Over ice cream or stirred into a dessert: As the recipe note mentions, the liqueur works well as a topping over vanilla ice cream or stirred into a chocolate mousse. A tablespoon in whipping cream lifts even simple desserts.
Other liqueurs as a gift set
If you enjoy making liqueurs with the Thermomix®, there are more ideas to explore. Our Thermomix® Advocaat uses the same 70°C temperature principle but is creamier and less fruity. For chocolate on chocolate, a Kinderschokolade®-style liqueur is milder and sweeter, ideal for anyone who dislikes kirsch. As a next step in your liqueur repertoire, a Spekulatius spice liqueur fits the Christmas season perfectly when you are already filling bottles anyway.
How other recipes compare
Looking at three of the best-known Thermomix® versions, the kirsch quantity varies widely: some use 250 g of kirsch with 250 g of pralines and 250 g of cream, while others substitute 200 g of vodka for the kirsch altogether. We deliberately stick with 300 g of genuine kirsch to 187 g of pralines, because only that ratio keeps the fruity bite. Instead of dark chocolate, many recipes reach for milk chocolate or cocoa powder, which makes the liqueur rounder but flatter. A longer resting time in the fridge is rarely mentioned, yet even one night rounds out the flavour noticeably. Our quantities also work well for 250 ml gift bottles and hold up with a touch of amaretto added.
