Increasing attention is drawn to alcoholic beverages which, with moderate consumption, may have a positive impact on the human health. Chocolate liqueurs are particularly interesting because of the cocoa solids they contain. It is generally known that cocoa polyphenols are associated with antioxidant and anticancer properties. The aim of this study was to determine the influence of the composition of four types of chocolate (milk chocolate with 30% cocoa parts and 24% of milk, bitter chocolate with 72% cacao parts, dessert chocolate with 50% cocoa parts and milk chocolate with 32% cocoa parts and 20% of milk) and different concentrations of ethanol (20%, 25% and 30%) on the content of total phenols, flavonoids, flavan-3-ols, proanthocyanidins, antioxidant capacity and rheological properties of chocolate liqueur. Content of total phenol, flavonoids, flavan-3-ols and proanthocyanidins were determined spectrophotometrically. Antioxidant capacity of chocolate liqueur was determined by the 2.2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS method) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH method). Rheological properties were determined by the rotational rheometer Rheometric Scientific RM – 180. The total content of phenol, flavonoid, flavan-3-ol and proanthocyanidin was determined in the chocolate liqueurs prepared with chocolate containing 72% cocoa solids, while in other liqueurs content of phenolic compounds was proportional to cocoa solids content. The highest antioxidant capacity was determined in chocolate liqueur with 30% alcohol and chocolate with 72% cocoa parts. Good correlations between antioxidant capacity and flavan-3-ol content in chocolate liqueur were confirmed, indicating that it is in fact flavan-3-ols that could most affect the antioxidant capacity of chocolate liqueur.