This is not your child’s cocoa. You can use this recipe to make chocolate drinks from 70% chocolate, even 80% chocolate, if you like the bold taste. Top with a bit of whipped cream, or a homemade marshmallow, for a decadent flourish. — Allison Beck
- 1½ cups (12 ounces) whole milk
- 2 tablespoons (1¼ ounces) Extra-Bitter Chocolate Sauce
- 2 ounces single-bean varietal chocolate, grated
Bring the milk to a simmer in a small saucepan over medium heat. Pour it into a 1-quart clear vessel. Add the chocolate sauce and the grated chocolate.
Blend with an immersion blender until the chocolate has melted and the drink is smooth.
Pour into cups and serve.
Extreme Chocolate Martini
Confession: I’m a chocoholic. It’s true. We all have skeletons in our closet and this one is mine. Seriously, any given week there is somewhere around three or four pounds of different varieties of chocolate in my house. Ranging in percentage to producer to country, I can’t get enough of the stuff. Also, being a child of the 80s, I love fantastic adjectives for things (see: radical). When you combine these two personality — let’s call them quirks — and my love of creating things from scratch to appeal to my particularly sensibilities, it’s no shock when you get a drink like the Extreme Chocolate Martini!
That’s right: extreme. We’re not talking a silly “ultimate,” “king” or even “the best” here. What we’re talking about is extreme! This Chocolate Martini goes to 11. That’s one better than ten.
What makes it extreme you might ask? Let me tell you. What we have here is a combination of crème de cacao, chocolate liqueur, chocolate sauce and cocoa powder. That’s right, I fitted it in every way that I could.
First things first, you’ve all made your own crème de cacao, right? If not, go do that, I’ll give you a couple of weeks to let that mature, then come back to this. Are we good?
Ok, moving on — we start with our crème de cacao. If you’re going with the homemade variety, then you already know the extra chocolate flavor that you have going for you. However, if you’ve decided not to make it (I’m not judging you…much), then go with the best quality dark variety you can find.
Next, we’re going to take some Godiva chocolate liqueur (because it’s the best that I could find). As a rule, I tend to try to get darker chocolate, and I’ve heard rumors that Godiva makes a dark chocolate liqueur, but I’ve never been able to find it (heck, I can’t even find mention of their booze on their site).
Finally, as your garnish in the glass, we’re going to have a chocolate sauce. Feel free to go with something easy from a jar or whatever you have around the house. However, if you really want to kick it up to the extreme level (and who doesn’t?) then take a 50/50 ratio of your favorite dark chocolate and heavy cream and melt them together. Now you have yourself a rich, thick, perfect for drizzling on the inside of your glass sauce. Bonus: you get to eat the rest that you don’t use. That’s a win/win right there.
The final two ingredients are vodka (for a little extra kick) and half and half (to round out that smooth, creamy texture).
Things that you might notice are missing: anything not supporting our chocolate cast. I love Baileys and other rich drinks, I’m a fan of Frangelico and its nutty flavors — there’s a whole lot of other things people like to mix into their Chocolate Martinis that they think will help, but it takes away from the chocolate-ness. For the Extreme Chocolate Martini, we ignore all of those and stick hard and fast to our chocolate for chocolate’s sake rule.
9 Delicious Chocolate Cocktails to Serve at Your Next Holiday Party
They taste like liquid gold&mdashin chocolate form, of course.
Allow your guests to have their two favorite things, all at once.
Cocoa powder, for rimming
2 parts chocolate liqueur, plus more for rimming
1 part vodka
1 part half-and-half
Add a few tablespoons chocolate liqueur to a small rimmed plate. Add a few tablespoons cocoa powder to another small plate and whisk briefly to break up the lumps. Dip the rim of a martini glass into the liqueur then into the cocoa. Set aside.
Add the chocolate liqueur, vodka, and half-and-half to a cocktail shaker filled with ice and shake for a good 20 seconds. Pour into rimmed martini glass.
1 part Pisco Portón
1 part Fernet Branca
Splash Clement "Creole Shrubb" Liqueur d'Orang
1 double shot espresso
Combine Pisco Portón, Fernet & orange liqueur in glass top with espresso. Serve hot with a wedge of 77% cacao chocolate.
1-1/2 parts Maker's Mark Bourbon
1/2 part DeKuyper Crème de Cocoa White Liqueur
1/2 part DeKuyper Hazelnut Liqueur
Add Maker's Mark Bourbon, DeKuyper Crème de Cocoa White Liqueur, DeKuyper Hazelnut Liqueur and heavy cream to taste. Shake and serve up or on the rocks. Garnish with whipped cream and chocolate shavings.
2 parts Solbeso
3/4 part Crème de Cocoa
3/4 part Ancho Reyes
1 piece press lemon
Build all ingredients in a mixing glass and add ice shake and double strain. Serve up in a coupe glass and garnish with nutmeg.
Created by Sam Anderson at Salvation Taco in New York City.
1 part Solbeso
1 part Cappeletti Amaro
1 part Cocchi Barolo Chinato
Build all ingredients in a mixing glass and add ice stir and strain over one large ice cube garnish with a rolled grapefruit peel and rustic chunk of chocolate.
Created by Logan Ronkainen at Trattoria Il Mulino in New York City.
1.5 oz Black Grouse Blended Scotch Whiskey
.75 oz Bittermans Coffee Liqueur
.5 oz Ancho Reyes Chili Liqueur
2.5 oz Almond Milk
Build into a Tiki mug. Add 1 pellet dry ice. Garnish with grated chocolate.
Created by Josh Mazza at The Gilroy in NYC.
2 oz. Brugal 1888
1 tsp. Demerara syrup
dash Angostura bitters
dash orange bitters
dash Bittermen's Xocolatl Mole bitters
Combine all ingredients in a mixing glass, add ice & stir briefly. Strain into chilled rocks glass filled with ice (one large chunk preferable) and garnish with an orange & lemon peel.
Created by Joaquin Simo at Pouring Ribbons in New York City.
And one for the teetotalers!
2 shots espresso
In a cocktail shaker, add two pumps of Chocolate Syrup, four pumps of Vanilla Syrup and a double shot of espresso. Add ice to the shaker and shake until cold. Fill cup to the top with ice. Pour the espresso mixture over ice. Fill to top with milk. Top with whipped cream and a bon bon of your choice.
Served at Chez Bon Bon at the Fontainebleau Miami Beach in Miami, FL.
15 New Takes on the Old Fashioned
Why not try an updated take on one of America's oldest cocktails?
Why not try an updated take on one of America's oldest cocktails?
.5 oz. simple syrup (you can use a teaspoon of sugar, but the simple syrup works better since you are smoking this drink.)
2 good dashes of Angostura bitters.
2 pieces of dried rosemary
Pour spirit over ice, add simple syrup and bitters. Squeeze orange twist into drink. Take rosemary and light it on fire, put it over the drink, but not in it. Cover with shaker for 10 seconds. The fire will go out immediately and the drink starts to infuse with smoke. Take tin off slowly and enjoy the gorgeous cloud of smoke over your drink. Take rosemary burnt sprig away. If you have an excess of rosemary left over on top, serve with small straw.
Muddle orange, lemon and cherries in a mixing glass. Add bourbon and St. Germain. Roll and strain into a rocks glass. Top with a splash of ginger ale and garnish with orange and cherries.
2 oz. bacon-infused 4 Roses Bourbon
7 dashes coffee pecan bitters
Combine all ingredients and stir.
2 dashes house orange bitters (page 284)
Garnish: 1 grapefruit twist
Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the grapefruit twist.
Plain, unflavored cotton candy (about a softball-size per cocktail)
Stir rye and bitters. Pour cocktail over cotton candy until all is melted. Garnish with oil from orange peel.
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1 heaping bar spoon of Fig Jam
1 thinly sliced Orange wheel
2.5 oz Basil Hayden bourbon
2 dashes angostura bitters
In mixing glass muddle jam with orange, add bitters, bourbon and ice, and stir well to incorporate all ingredients. Strain into old fashioned glass, top with fresh ice and express and incorporate peel.
2 oz Tequila Añejo, preferably Rial Azul
2 barspoons or 1 quarter oz Agave Nectar
1 dash of Chocolate Bitters
4 dashes of Angostura Bitters
Mix together into a mixing glass with ice Stir and serve in a rocks glass. Garnish with orange peel.
4 dashes of 18.21 Black Currant and Cocoa Tincture bitters
Stir all ingredients in a mixing glass with ice for 30 seconds. Serve in a rock glass with ice and garnish with an orange twist and a brandied cherry.
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1 brown sugar candied orange wedge
2 dashes angostura bitters
Lightly muddle brown sugar candied orange wedge, luxardo cheery, dashes angostura bitters. Add Old Monk Rum. Add ice. Stir. Serve on the rocks in old fashioned glass.
1.75 oz. Wild Turkey bourbon
.5 oz. Wild Turkey American Honey
In an old fashioned glass, muddle orange and cherry with sugar and bitters. Mount with ice and add both Knob Creek and Southern Comfort. Finish with a splash of club soda.
1 oz Evan Williams Black bourbon
Bar spoon demerara syrup (1:1 parts sugar in the raw to water)
Stir ingredients together, and strain into a rocks glass over ice. Garnish with a lemon and orange twist.
3 dashes Angostura Bitters
2 dashes Peychaud's Bitters
Mix ingredients together and garnish with orange and lemon twists.
Created by Master Blender Lorena Vásquez and Mixologist Julio Cabrera of Miami's Regent Cocktail Club
Dark Chocolate (to grate on top)
Combine rum, simple syrup, Angostura bitters and chocolate bitters into a double old fashioned glass and fill with ice. Stir gently. Express grapefruit peel over drink and discard. Grate dark chocolate over top.
Magnesium Rich Raw Chocolate Bars
- Author: Audrey @ Unconventional Baker
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: approx 10 bars
- Category: Bars
- Method: No-Bake
- Cuisine: Dessert
A delicious mini raw dark chocolate bar packed with magnesium rich pumpkin seeds. Vegan and gluten-free.
- 2 cups pumpkin seeds (pepitas), toasted or raw
- 8 soft dried black mission figs (remove and discard any hard stems)
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- ½ a small ripe avocado (peeled and de-seeded)
- 1 tsp raw ground vanilla bean (or use some fresh vanilla bean or 2 tsp pure vanilla extract)
- ½ tsp salt
- Place all ingredients, apart from melting chocolate and coconut oil, in a food processor and process into a sticky mass.
- Line a bread loaf pan (or anything of a similar size) with parchment paper. Transfer the processed mixture into the lined pan and press down into a smooth flat block. Place in the freezer for about 1 hour until the mixture firms up.
- Line a tray with parchment paper and place it in the freezer as well to chill (a cold tray will help your chocolates to set faster in a later step).
- Melt the chocolate and coconut oil in a bowl. Remove the chilled pan from the freezer. Lift the block out of the pan, trim the edges, and cut into bars (or smaller squares if you prefer). Place each bar on a fork, dip into the melted chocolate to coat all around. Run the bottom of the fork along the edge of the bowl to get rid of any excess chocolate. Then place on the chilled lined tray. Repeat until you coat all the bars. Decorate with desired toppings, drizzle with a bit of the extra melted chocolate, and place in the fridge or freezer to set for about 20 mins until the chocolate coating is firm to the touch. Enjoy! Keep bars refrigerated (or freeze some for later use).
Did you make this recipe?
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Cocktail recipes with Mozart Chocolate Liqueur
Shake with three or four ice cubes in a cocktail shaker, and strain into a cocktail glass. Garnish with a maraschino cherry, and serve.
Mix ingredients together in a blender and pour into a martini glass. Float a small amount of whipped cream over the back of the spoon into the middle of the drink, garnish with a mint leaf, and serve.
Pour ingredients over two or three ice cubes in a chilled cocktail glass. Stir, and serve.
Shake ingredients in a shaker and pour into a champagne tulip. Top with dry red sparkling wine. Garnish with a red cherry on a cocktail stick, and serve.
Shake well in a shaker with two ice cubes. Strain into a cocktail glass, add a short straw, and serve.
Pour liquids into a champagne saucer. Add a dollop of whipped cream to the center, sprinkle with chocolate shavings, and serve.
Shake ingredients well in a shaker. Strain into a cocktail glass glass over three or four ice cubes, and serve.
Shake well and strain into a wine glass three-quarters filled with crushed ice. Sprinkle with grated nutmeg and serve.
Pour liquids into a hurricane glass, and add a scoop of ice cream on top. Sprinkle with chocolate shavings, add straws, and serve.
Pour sprite over three or four ice cubes in a highball glass. Add black mozart chocolate liqueur and garnish with a slice of lemon. Add a straw, and serve.
Shake or blend ingredients and pour into a tall glass. Sprinkle with grated chocolate, add a straw, and serve.
Serve on the rocks in a tall glass. Garnish with a sprig of mint.
Stir ingredients together in a mixing glass. Pour over ice cubes in a highball glass, add a straw, and serve.
Pour the chocolate liqueur over ice cubes in an old-fashioned glass. Add grand marnier, garnish with a slice of orange, and serve.
Shake and strain into a cocktail glass. Garnish with a slice of star-fruit.
Pour the white mozart into a cordial glass. Slowly and carefully pour original mozart on top using the back of the spoon. Serve.
Mix ingredients together in a shaker or blender and pour into a cocktail glass. Gently beat some cream and pour on top.
The next most popular creme de cacao drink: the Chocolate Martini! This drink is rich and creamy, basically a dessert in a glass. It’s got Irish cream and creme de cacao for maximum flavor, like the liquid version of your favorite chocolate bar. Mix this up for special occasions like Valentine’s Day or a romantic dinner…or just anytime you need a sweet treat in cocktail form.
Ingredients: Vodka, white creme de cacao, Irish cream, cream, cocoa powder, simple syrup
Godiva Chocolate Liqueur Drinks
Choose from 31 drink recipes containing Godiva Chocolate Liqueur.
Learn more about Godiva Chocolate Liqueur in the drink dictionary!
3 Layer Chocolate Cake (Shooter) Frangelico, Godiva Chocolate Liqueur, Stolichnaya ( Stoli ) Vanilla Vodka Anh's Nipple Man (Shooter) Baileys Irish Cream, Butterscotch Ripple Schnapps, Godiva Chocolate Liqueur Banana Split #4 (Shooter) 99 Bananas Schnapps, Godiva Chocolate Liqueur, Half and Half Cream, Stolichnaya ( Stoli ) Vanilla Vodka, Strawberry Liqueur Cheech Kiss (Shooter) Godiva Chocolate Liqueur, Milk, Strawberry Liqueur, White Creme de Menthe Chocolate Choo-choo (Martini) Godiva Chocolate Liqueur, Kahlua, Vodka Chocolate Cream Pie Martini (Martini) Godiva Chocolate Liqueur, Rum Chata, Vanilla Vodka Chocolate Creamed Cherry (Shooter) Godiva Chocolate Liqueur, Grenadine, Maraschino Cherries, Whipped Cream Chocolate Dream Martini (Martini) Boru Vodka, Celtic Crossing Liqueur, Godiva Chocolate Liqueur Chocolate Hurricane (Shooter) Captain Morgan's Parrot Bay Coconut Rum, Godiva Chocolate Liqueur Chocolate Hurricane Cocktail (Cocktail) Captain Morgan's Parrot Bay Coconut Rum, Godiva Chocolate Liqueur, Lemon Juice, Orange Juice Chocolate Kiss Martini (Martini) Boru Vodka, Godiva Chocolate Liqueur, Pallini Raspicello Chocolate Luv (Cocktail) Baileys Irish Cream, Chambord Raspberry Liqueur, Godiva Chocolate Liqueur, Kahlua Chocolate Martini (Martini) Godiva Chocolate Liqueur, Stolichnaya ( Stoli ) Vanilla Vodka Ciroc Truffletini (Martini) CIROC Vodka, Godiva Chocolate Liqueur, Godiva White Chocolate Liqueur Coco Loco #3 (Hot Drink) Brown Sugar, Cinnamon, Flor de Cana 7 Year Old Rum, Godiva Chocolate Liqueur, Milk, Pepper G'incarnation (Martini) Baileys Irish Cream, G'Vine Floraison Gin, Godiva Chocolate Liqueur, Half and Half Cream, Monin Pumpkin Spice Syrup Glacier Headrush (Cocktail) Brandy, Frangelico, Godiva Chocolate Liqueur, Milk, Vanilla Ice Cream Godiva Peppermint Kiss (Cocktail) Godiva Chocolate Liqueur, Peppermint Liqueur Level Peppermintini (Cocktail) Expresso, Frangelico, Godiva Chocolate Liqueur, Kahlua, Level Vodka Mayhem Martini (Martini) Cockspur Fine Rum, Godiva Chocolate Liqueur, Triple Sec Mexican Hot Chocolate Martini (Martini) 1921 Tequila Cream Liqueur, Creme de Cacao, Godiva Chocolate Liqueur, Partida Reposado Tequila Mint Chocolate Dream (Cocktail) Baileys Irish Cream, Godiva Chocolate Liqueur, Milk, Peppermint Schnapps Mocha Cappuccino Shooter (Shooter) Coconut Rum, Godiva Chocolate Liqueur, Kahlua Moon Mountain Dirty Avalanche (Martini) Baileys Irish Cream, Godiva Chocolate Liqueur, Moon Mountain Vodka New York Egg Cream (Cocktail) Baileys Irish Cream, Godiva Chocolate Liqueur, Milk, Seltzer Water Reisen (Cocktail) Baileys Irish Cream, Butter Shots, Godiva Chocolate Liqueur Siberian Express Martini (Martini) Chambord Raspberry Liqueur, Godiva Chocolate Liqueur, Stolichnaya ( Stoli ) Vanilla Vodka The Heather Cameron (Cocktail) Baileys Irish Cream, Captain Morgan's Parrot Bay Coconut Rum, Godiva Chocolate Liqueur, Milk, Whipped Cream Thin Mint (Cocktail) Baileys Irish Cream, Chocolate Liqueur, Cream, Godiva Chocolate Liqueur, Green Creme de Menthe Tiger's Milk (Cocktail) Baileys Irish Cream, Godiva Chocolate Liqueur, Kahlua, Milk Ultimate Chocolate Martini (Martini) Brown Creme de Cacao, Cream, Frangelico, Godiva Chocolate Liqueur, Stolichnaya ( Stoli ) Vanilla Vodka, White Creme de Cacao
In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs, and serve.
Sacred Cacao Use
It is our opinion that cacao is one of those foods that should be used with reverence and respect and not over-consumed or used on a regular basis. Despite its relatively low theobromine and caffeine content, some people can be particularly sensitive, especially when eaten in excess. It is often best to reserve it for special occasions in cacao recipes or as a spiced herbal elixir as was customary in ancient times.
Using Cacao with Superfoods
One of the significant benefits of cacao is that its actions help to deliver and activate other superfoods, tonics and medicinal mushrooms. So when it is used in desserts and recipes, it can help to enhance the effects of these superfood ingredients.
Using Carob Instead of Cacao
Another alternative to using cacao is substituting carob powder instead, which can be used in the same proportions in all of the recipes above. Sometimes we also add in some carob when using cacao because it is particularly high in calcium and provides a nice balance to cacao's high magnesium content.
Avoid cacao consumption if you have a sensitivity to chocolate which may cause allergic reactions like skin rashes or migraines. Limit use when pregnant or breastfeeding. It is best not to eat cacao if you have parasites or candida overgrowth.