1776 Chocolate Dessert Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes (or fill with ice and water while you prepare the cocktail) so the cocktail stays cold and the cream holds a silky texture.

If rimming the glass with chocolate syrup, pour the chocolate syrup onto a small plate or shallow dish. Place grated chocolate on a second plate for the rim.

Remove the chilled glass. Using the rim of the glass, dip the edge into the chocolate syrup so about half the rim is coated; then immediately dip the syrup-coated rim into the grated chocolate to create a decorative chocolate rim. Set the glass aside.

Fill a cocktail shaker with the ice cubes.

Add the chilled vodka (3 oz), dark crème de cacao (1 oz), coffee liqueur (0.5 oz), heavy cream (1 oz), simple syrup (0.25 oz) and 2 dashes of chocolate bitters (if using) into the shaker.

Secure the shaker lid and shake vigorously for 12–18 seconds. Shaking with ice both chills and aerates the cream, producing a silky, slightly frothy top.

If you prefer a very smooth texture, double-strain the cocktail through a fine mesh strainer into the prepared glass to catch any tiny ice chips and ensure a silky surface.

Garnish by lightly dusting the froth with the cocoa powder (use a small tea strainer or sifter for an even dusting). Drizzle a small amount of chocolate syrup over the top in a spiral or zigzag, then sprinkle a few chocolate shavings in the center. Add a chocolate curl or mint leaf if desired.

Serve immediately while cold.