Good morning, everyone. Again I come for advice from the experts.
What can I use as a substitution for the liquor Creme de Cocoa in a
chocolate cheesecake recipe? The cost of the liquor is rather
prohibitive so I was wondering if a substitution could be made. Any
and all responses much appreciated.

> wrote in message
ups.com...
> Good morning, everyone. Again I come for advice from the experts.
> What can I use as a substitution for the liquor Creme de Cocoa in a
> chocolate cheesecake recipe? The cost of the liquor is rather
> prohibitive so I was wondering if a substitution could be made. Any
> and all responses much appreciated.
>

You can use any chocolate flavoring. If there is a significant amount of
liquor, I would use the flavoring and use cream to make-up the balance.
http://www.lorannoils.com/Productsde...ame=Flavorings

Remember, this is a case where less is more. Don't over-do the flavoring.

Vox Humana wrote:
> > wrote in message
> ups.com...
> > Good morning, everyone. Again I come for advice from the experts.
> > What can I use as a substitution for the liquor Creme de Cocoa in a
> > chocolate cheesecake recipe? The cost of the liquor is rather
> > prohibitive so I was wondering if a substitution could be made. Any
> > and all responses much appreciated.
> >
>
> You can use any chocolate flavoring. If there is a significant amount of
> liquor, I would use the flavoring and use cream to make-up the balance.
> http://www.lorannoils.com/Productsde...ame=Flavorings
>
> Remember, this is a case where less is more. Don't over-do the flavoring.

Dear Vox -- again, you have responded with sound advice. I followed
your suggestion and substituted chocolate flavoring with equal part
heavy cream and the result was excellent. My thanks to you.

> wrote in message
ups.com...
>
> Vox Humana wrote:
> > > wrote in message
> > ups.com...
> > > Good morning, everyone. Again I come for advice from the experts.
> > > What can I use as a substitution for the liquor Creme de Cocoa in a
> > > chocolate cheesecake recipe? The cost of the liquor is rather
> > > prohibitive so I was wondering if a substitution could be made. Any
> > > and all responses much appreciated.
> > >
> >
> > You can use any chocolate flavoring. If there is a significant amount
of
> > liquor, I would use the flavoring and use cream to make-up the balance.
> >
http://www.lorannoils.com/Productsde...ame=Flavorings
> >
> > Remember, this is a case where less is more. Don't over-do the
flavoring.
>
> Dear Vox -- again, you have responded with sound advice. I followed
> your suggestion and substituted chocolate flavoring with equal part
> heavy cream and the result was excellent. My thanks to you.
>

Glad it worked. Thanks for reporting back.