60773 stirred chocolate martini Recipes

vodka, chilled, dodiva chocolate liqueur, chambord raspberry liqueur, half-and-half, chocolate liqueur or syrup, sweetened cocoa

godiva chocolate liqueur , 1 1/2 shots, creme de cacao , 1 1/2 shots, vodka (can use vanilla ), half-and-half , 2 1/2 shots

white chocolate liqueur, vanilla vodka, shaved dark chocolate

godiva original chocolate liqueur, creme de cacao, vanilla vodka, half-and-half, chocolate syrup , for rim

godiva original liqueur, captain morgan parrot bay coconut rum, black cherry flavored vodka, shavings chocolate

chocolate flavored vodka, white chocolate liqueur, drizzle chocolate syrup, marshmallow cream, crushed graham cracker, marshmallow, wooden skewer

baileys mint chocolate irish cream liqueur, vanilla vodka, fresh mint, chocolate stick

godiva chocolate liqueur, black cherry vodka, coconut rum, ice cubes, chocolate shavings

vanilla vodka, godiva chocolate liqueur, ice cubes, chocolate shavings

chocolate syrup, banana liqueur, coffee flavored liqueur, milk, crushed ice, banana, peeled and sliced lengthwise into quarters

bitter chocolate, martini bianco, nuts, chopped, cayenne, white pepper or 1/2 tsp ginger, cream

godiva white chocolate liqueur, godiva original chocolate liqueur, vodka, chocolate syrup, ice cubes

grated chocolate, maraschino cherry, ice cubes, half-and-half cream, vodka, chocolate liqueur, creme de cacao

maple liqueur (cabin fever brand preferred), chocolate liqueur

vanilla vodka absolut vanilia preferred but smirnoff works fine, white creme de cacao (bols or dekuyper work perfectly), godiva white chocolate liqueur or o reilly s if you want to save a little money-both work well, licor 43 or navan( if you can find it), half and half

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

cream, milk chocolate, chopped, irish cream, white chocolate, shaved, for garnish