Liqueur Liqueur A liqueur (, ) is an alcoholic beverage flavored variously by fruit, herb, spices, flowers, nuts or cream combined with distilled spirit. Often served with or after dessert, they are typically heavily sweetened and un-aged beyond a resting period during production, when necessary, for their flavors to mingle. Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th century, often prepared by monks, as in Chartreuse). Today they are produced the world over, commonly served straight, over ice, with coffee, in cocktails, and used in cooking. In some areas of the United
Chocolate liqueur as a subspecies of chocolate liquor. Chocolate liqueur can be consumed straight, as an after dinner drink rather than as aperitif. It is used in mixed drinks and in desserts, especially in dessert sauces, cakes, and truffles. A food writer notes that many recipes for chocolate truffle add a small amount of chocolate liqueur to melted chocolate, and warns that adding the liqueur often causes the chocolate to seize. One of the more unusual uses is in chocolate rolled fondant. Arguably the most controversial use may be in connection with a scandal concerning the provenance of certain 17th century bottles