I’m making a cake…well, okay, it’s a trifle pie…that calls for 2 Tablespoons mocha liqueur, and they recommend Godiva. Now this cake is costing a small fortune as it is, and since I’m not a huge fan of coffee, I don’t really want to invest in a huge bottle, so I started looking for sample-size bottles…no luck. And no Godiva Mocha at any of the liquor stores I went to. There’s a Kahlua Mocha, and the one guy thought he had a mini-bottle of it…but no luck.
So what I have is a tiny bottle of Starbucks Coffee Liqueur, and one of Godiva Chocolate Liqueur. Any thoughts on how I should proportion the two to make something that approximates the mocha liqueur? Since I don’t have any idea what it is supposed to taste like, I don’t know whether to go heavier on the coffee, or on the chocolate.
You need a total of, what, an ounce combined? And your bottles are probably an ounce and a half each? So you have some room to play. Mix a 1:1 ratio, taste it, then adjust as necessary. If you’re not a fan of coffee, go heavier on the chocolate.
You’re right…I’m sure I’m overthinking this. but I’m investing nearly $20 in the ingredients so far! This is probably the most expensive cake/trifle I’ve ever made…I’d hate to screw it up. I think I’ll go 75/25 chocolate/coffee and see how that works.
That’s it! That’s the one…isn’t it neat? For most of the occasions I make fancy desserts for, it is totally wrong…but we’re having an appetizer and dessert party for our choir next Saturday, and this will look so cool on the desset table…I have a very similar cakestand. We have a Pepperidge Farm outlet nearby, so at least I saved a bit on the cookies! I love the recipes in Southern Living magazine!]
