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Simon Phipps's personal commentary

Chocolate Martini

Following a cue from some magazine while we were on holiday, I have been experimenting with chocolate martinis - not the sweet & synthetic variety that the Google search turns up, though.

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 the recipe so far:

• 150g bar Green & Black Organic Cooking Chocolate (will try Valrhona eventually!)
• About 200ml vodka
• About 50ml orange liqueur (I'm using Curaçao)
• 100ml coconut cream (not coconut milk) - maybe more, the carton is 200ml
• 100ml pouring cream

Melt the chocolate carefully (I use a bain marie) and then dribble in the vodka while still over the lowest heat possible, stirring constantly to stop the chocolate curdling. Once you have a smooth chocolate sauce, transfer to a cocktail shaker and add the rest of the ingredients. Add plenty of ice and shake well. That's it! Some friends prefer to leave out the cream for a darker, richer and stronger mix. This is so rich and thick that we use our half-size martini glasses to serve it straight-up, no garnish (yet), and in those glasses this quantity makes 6-8 glasses.

Still perfecting it, let me know if you try it & what helps!

posted at 1:50 PM (UK) | |