Chocolate Martini

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Chocolate and Martini are not two words that are frequently seen together! Many cocktail lovers would shy away from a chocolate cocktail because it sounds more like liquid dessert rather a drink.

The truth is that a (good) Chocolate Martini is not as sweet as you might think… It has subtle charms and is well worth adding to your cocktail repertoire! And it holds a warm place in my cocktail-loving heart since it introduced me to the thoroughly addictive Amarula Vanilla Spice.

What Is Amarula?

This smooth cream liqueur from South Africa made with the fruit of the Marula tree. The Marula spirit is distilled and aged in French oak for two years then blended with cream to create this unique liqueur.

Amarula Vanilla Spice is made with the distilled Marula spirit, vanilla extract from Madagascar and a Nigerian Ginger root, blended with the finest quality cream. I opened the bottle for a small taste and could not help going back for more, warning this is thoroughly addictive!

Chocolate Martini Ingredients

Here’s what you will need for the ultimate Chocolate Martini – and I have even given you some options. Do not use real melted chocolate in this cocktail other than as a garnish, it will harden the instant it is mixed with ice!

• Amarula Vanilla Spice makes most of the cocktail. You can use other creamy vanilla liqueurs such as Baileys Vanilla Cinnamon.
• Premium vodka
• Chocolate liqueur – if you happen to have some. Most people don’t – in that case you can use homemade or store-bought chocolate syrup
• Cocoa powder or chocolate syrup to frost /decorate the glasses
• A little grated chocolate to garnish

How to Make Chocolate Syrup

1. Combine sugar, cocoa powder and salt in a saucepan. Stir to combine using a small balloon whisk.
2. Pour water and stir to combine. Bring to a simmer over medium heat and cook for two minutes, stirring. The longer you cook the chocolate syrup the thicker it will be – but you have to wait until it cools to see how thick.
3. Strain into a clean jar and cool completely before using. The chocolate syrup will become thicker as it cools. You can keep it for up to a month or longer in the fridge and use it in cocktails, over ice cream or in milkshakes and desserts.

How to Make a Chocolate Martini

1. Pour a little chocolate syrup into a small plate and cocoa powder into another. Dip the martini glass into the syrup and then into the cocoa powder to frost the glass. Alternatively place the glasses in the freezer for 20 minutes. Drizzle commercial chocolate syrup inside the glass just before you are ready to pour.

1. Half fill a cocktail shaker with ice and add the Amarula Vanilla Spice, vodka and chocolate liqueur or chocolate syrup.

1. Get shaking! Shake hard for 30 seconds.
2. Strain into two prepared martini glasses and garnish with some fresh chocolate shavings. Drink immediately!

Recipe Notes

• If you are using chocolate syrup it may start to settle in the glass after you pour the cocktail. Not a problem if you drink your martini as soon as it is poured!
• If you are using chocolate liqueur you can stir (instead of shake) all the ingredients in a jug or a shaker with plenty of ice. Stir thoroughly with plenty of ice and then strain into your chilled martini glasses. This is an easy way to scale the cocktail up if you are serving several Chocolate Martinis at a party.
• Use store-bought thick chocolate syrup to decorate the glasses. Homemade chocolate syrup would have to be reduced significantly before it can be used in this way.

Variations

Salted Caramel Chocolate Martini: drizzle the ice-cold glass with salted caramel before pouring the cocktail into it and replace vodka with salted caramel vodka.

Mint Chocolate Martini: Add a couple of drops of peppermint essence (used in baking) or 1 tsp Creme de Mente in with the ingredients. Garnish with mint leaves.