Chocolate Martini Redux

Almost ten years ago I posted a recipe for a very different style of chocolate martini. Most of the variants of this drink I have tried have had a chocolate taste but a texture that seems incongruously light and watery. Not this one; it’s dense and rich like melted chocolate.

It was the top hit on my web site for many years, but my recent web site migration means the original URLs have gone dark. So here’s the recipe again, just in time for the holidays!

Chocolate Orange Martini

Chocolate Martini
If you’ve made chocolate sauce, you’ll know that you melt chocolate and then keep it liquid when it cools by adding a solvent – usually fat (in the form of cream). It struck me that one could probably use alcohol instead. Here’s roughly the recipe I use; it makes shots for at least 10 people.

  • 1 bar high cocoa ratio chocolate (150g)
  • Grated chocolate for garnish
  • Chocolate truffle per glass (optional)
  • 200 ml vodka
  • 100 ml curaçao or other triple sec/orange liqueur
  • 50 ml single (pouring) cream
  • 75 ml coconut cream (not coconut milk or coconut water)

Melt the chocolate carefully (I use a double-boiler) and when it’s liquid slowly stir in the vodka 25ml at a time to start with and then 50ml at a time. Then shake with everything else with plenty of ice in a large cocktail shaker. Strain and serve – I recommend straining into a small jug so that the melting ice doesn’t dilute the drink too much as you’re carefully pouring it.

Although I show it here in cocktail glasses, the drink is so rich and dense that I suggest serving it in shot glasses instead.  Garnish with a dusting of grated chocolate from the same bar you used for the drink. Optionally serve with a single rich chocolate truffle in the bottom of the glass as a reward.

One Response

  1. Yummy

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