Have You Tried These Boozy Chocolate Desserts?

chocolate liquor desserts

The delightful effect the creaminess of chocolate and sharp, biting notes of alcohol have on the taste buds is abundantly known. But today, we’re not just exploring their harmony—we’ll witness the magic that happens when these two beloved indulgences become inseparable. Make these alcohol-infused desserts at your next dinner party and be sure that these boozy treats will definitely give guests something to buzz about. From bourbon-infused chocolate tarts to truffle-like rum balls and a decadent Baileys chocolate poke cake, these recipes redefine the art of dessert-making. So unleash your inner pastry chef and tighten your apron for these easy-to-make decadent delights.

Bourbon-infused Chocolate Tart

This velvety decadent bourbon-infused chocolate tart is encased in a crisp, flaky cocoa crust and the flavour of dark chocolate truffle filling is heightened by a subtle smokiness from the blended bourbon. The tart is incredibly simple to make and deliciously creamy.

Ingredients

For the pastry

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

2 sticks of unsalted butter, at room temperature

1/2 cup sugar

1/2 teaspoon pure vanilla extract

For the filling

12 ounces bittersweet chocolate, coarsely chopped 1/4 teaspoon salt 1/2 cup bourbon 1 cup sugar 2 sticks of unsalted butter, cut into small pieces, at room temperature 5 large eggs

Method

Sift flour, cocoa, and salt. Beat butter, sugar, and dry ingredients. Add vanilla, form a dough, and refrigerate for about 20 minutes, until firm. Roll out dough, line tart pan, and bake for 30 mins.

Remove the tart shell from the oven and allow it to cool for 15 minutes. Return the shell to the oven and bake for an additional 12 minutes. Let it cool.

In a small saucepan, heat the bourbon and sugar over moderate heat, stirring a few times, until the sugar is dissolved. Be cautious not to let the bourbon boil.

Pour the warm bourbon mixture over the chocolate. Add the butter and eggs and beat at moderate speed until the mixture is creamy.

Pour into shell and bake for 35-40 mins. Cool and slice into thin wedges.

rum balls

Chocolate Rum Balls

These rum balls, rolled in crushed Oreos, present a symphony of textures. The warmth of dark rum combines with cream cheese, ground almonds, and melted chocolate for a blissful dessert. Make them in advance and experience the perfect crunch with every bite.

Ingredients

1 teaspoon instant coffee granules

1/4 cup dark rum, warmed

4 ounces cream cheese, softened

1 cup confectioners' sugar

1 cup ground almonds

3 ounces unsweetened chocolate, melted

8 Oreo cookies, finely crushed

Method

Dissolve coffee in warm rum. Beat cream cheese, sugar, almonds, and rum mixture until blended. Stir in melted chocolate. Refrigerate until firm.

Shape into balls and roll in crushed cookies. Store in the fridge, and indulge in truffle-like perfection.

Chocolate Poke Cake 

An insanely moist chocolate cake that’s soaked in Baileys Irish Cream, this dessert is a triple threat of flavour and textures. If you want a stronger Baileys Irish cream flavour, you can substitute the water in the cake mix for Baileys. 

Ingredients

For the cake:

2 cups all-purpose flour

2 cups sugar

3/4 cup natural unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

3/4 cup milk

1 cup vegetable oil

1 cup Baileys Irish Cream, divided

1 tsp vanilla

3/4 cup boiling water

For the frosting:

1 cup sweetened condensed milk

3/4 cup semi-sweet chocolate chips

2 cups heavy whipping cream, cold

3/4 cup powdered sugar

1/4 cup natural unsweetened cocoa powder

2 tbsp Baileys Irish Cream, additional for frosting

1/2 tsp vanilla extract

Method

Preheat oven to 300°F (148°C). Add all dry ingredients to a large bowl and combine. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.

Slowly pour the water into the batter, mixing well. Pour the batter into the cake pan and bake for about 40-45 minutes.

Remove the cake from the oven and poke holes all over.

While the cake is still warm, add the chocolate chips to a medium-sized bowl. Set aside.

Add the sweetened condensed milk and the remaining 1/2 cup of Irish cream to a measuring cup. Heat the milk and cream until they begin to boil, then pour over the chocolate chips.

Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes.

Set the cake in the fridge to cool and soak. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.

Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.

Whisky Cupcakes

Infused with whisky, coffee liqueur, and vanilla vodka-spiked frosting, these chocolate cupcakes are the ultimate holiday helpers for adults. Elevate your dessert game with these boozy treats.

Ingredients

For cupcakes:

2 cups all-purpose flour

¾ cups cocoa powder

2 cups brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon sea salt

2 eggs

½ cup strong-brewed coffee

½ cup whisky

1 cup buttermilk

½ cup vegetable oil

For Chocolate Whisky Buttercream:

1 cup butter 2 sticks, softened

3 tablespoons whisky

4¼ cups powdered sugar

¼ cup semi-sweet chocolate chips melted and cooled

2 tablespoons heavy cream or milk

Method

Preheat oven to 350°F Prepare 2 muffin tins with cupcake liners. Set aside.

In a large bowl, sift together all dry ingredients. Set aside. In a medium bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients, and whisk until just combined.

Scoop batter into cupcake liners, filling just under ¾ of the way full. Bake for 18-20 minutes. Let cool completely before frosting.

In the bowl of a stand mixer, beat the butter and whisky with the paddle attachment until light and creamy. Slowly add confectioners' sugar and beat in melted chocolate.

Add cream or milk one tablespoon at a time until the frosting reaches the desired consistency. Fill a piping bag fitted with frosting, and decorate cupcakes.