Chocolate Martini
Real grated chocolate and truffle honey. Nothing like the version you're picturing.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| grated Valrhona Chocolate (56 percent) | 2 tablespoons30 ml |
| Grey Goose vodka, at room temperature | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| heavy cream | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Truffle-Infused Honey | 1 bar spoon5 ml |
| strip of yuzu peel | 1 |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
Tools
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Preparations
Truffle-Infused Honey24 hoursproject
Warm honey in a bowl set over simmering water. Shave winter truffle into it, stir, then cover and leave at least a day before straining.
Method
- Fill a saucepan halfway with water and bring it to a simmer. Put the chocolate in a heatproof bowl, set it over the simmering water, and stir until it has melted.
- Add everything except the strip of yuzu peel to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Double strain into the cocktail glass, express the strip of yuzu peel over the cocktail, and discard the yuzu peel.
Variations on this
- Martini Chocolate (Basic)vodka and brown crème de cacao, without the chocolate or honey
Mixology by Whiphttps://mixologybywhip.com/recipes/chocolate-martini
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