Chocolate Truffle Martini Recipes

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CHOCOLATE MARTINI



Chocolate Martini image

The variations on martinis seem endless. But this sweet chocolate martini recipe is both creative and sophisticated in taste and presentation. It's a fine way to finish or even start a meal.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 1 serving.

Number Of Ingredients 5

Ice cubes
2 ounces vodka
2 ounces creme de cacao or chocolate liqueur
GARNISH:
Chocolate shavings, white chocolate curl or chocolate truffle

Steps:

  • Fill a mixing glass or tumbler three-fourths full with ice. Add vodka and creme de cacao; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Garnish as desired.

Nutrition Facts : Calories 378 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

GODIVA CHOCOLATE MARTINI RECIPE



Godiva Chocolate Martini Recipe image

This chocolate martini recipe with Godiva and Baileys is the perfect cocktail for any time you need a little chocolate indulgence!

Categories     Drinks

Time 5m

Number Of Ingredients 6

Ice
2 ounces Godiva Chocolate Liqueur
1 ounce Baileys Irish Cream
1 ounce vodka
splash of heavy cream or half and half (optional)
Cacao or cocoa powder for garnish

Steps:

  • Add ice, Godiva, Baileys, vodka, and cream if using to a cocktail shaker.
  • Shake until blended. Then strain into a martini glass and garnish with a sprinkle of cacao powder.

COCKTAIL TRUFFLE SELECTION



Cocktail truffle selection image

These homemade chocolates are filled with boozy flavours such as Pisco sour, espresso martini and Cosmopolitan - an irresistible homemade gift

Provided by Miriam Nice

Categories     Treat

Time 1h10m

Yield Makes 30 (10 of each flavour)

Number Of Ingredients 27

100g white chocolate , chopped
green gel food colouring (optional)
1 mini meringue , crushed
100g dark chocolate , chopped
100g espresso-flavoured dark chocolate (I used Green & Blacks espresso), chopped
25g butter , softened
50g icing sugar
2 tsp Pisco
a dash of Angostura bitters
1 tsp lime zest
50g dark chocolate
25g butter
2 tbsp double cream
1 tsp vodka
1 tsp Kahlúa
1 tbsp dried cranberries
1 tbsp orange liqueur
25g butter
25g icing sugar
1 tsp lime zest
1 tsp cranberry jelly
gold food colouring brush pen (we used a Rainbow Dust bright gold food pen from hobbycraft.co.uk)
10 chocolate-coated coffee beans
3 x 10-hole silicone chocolate mould trays (you can use different shapes) or a 30-hole silicone chocolate mould tray
3 piping bags
presentation box
tissue paper

Steps:

  • Start by placing half the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, take the bowl off the heat and add the rest of the white chocolate and the food colouring, if using (just use a tiny amount as the gel colours are quite strong). Stir occasionally to allow the chocolate to melt in the residual heat. Sprinkle a pinch of meringue into 10 of the holes of your chocolate mould. Once the chocolate has melted, use half to coat the insides of the holes where you have sprinkled meringue. Use the end of a teaspoon to spread the chocolate up the sides of the moulds so that the the inside is coated. Leave to set for 45 mins-1 hr.
  • Meanwhile, melt the other chocolates in separate bowls using the same method, then use each to coat a further 10 holes of the mould. Keep back half of each chocolate mixture, as you will need this to seal the truffles.
  • While the chocolate sets, make the fillings. For the Pisco sour filling, beat the softened butter together with the icing sugar until pale and smooth. Add the Pisco, Angostura Bitters and lime zest and stir well. Transfer to a piping bag and store in a cool place until needed.
  • To make the espresso martini filling, melt the dark chocolate and butter in a bowl set over a pan of simmering water (or in the microwave). Remove from the heat and mix in the double cream, vodka and Kahlúa. Leave to cool for 5 mins. Transfer to a piping bag and store in a cool place until needed.
  • For the Cosmopolitan filling, Put the dried cranberries in a bowl with the orange liqueur and leave to soak for 15 mins. Beat the butter with the icing sugar, then stir in the cranberries and liqueur, bit by bit. Mix in the lime zest and cranberry jelly. Transfer to a piping bag and store in a cool place until needed.
  • Once all the chocolate has set in the moulds, pipe the Pisco sour filling into the green/white chocolate shells, the espresso martini filling into the espresso chocolate shells (saving a bit for sticking the beans on later) and the Cosmopolitan filling into the dark chocolate shells. Leave 2mm of space at the top of each one.
  • Bring the pan(s) of water back to simmering, then set the reserved bowls of chocolate over to melt them again if they have set. Use this remaining chocolate to fill up the moulds and seal in the filling. Try to fill the moulds level or just under - if they go over, they won't sit flat when the chocolates are turned out.
  • Leave your truffles somewhere cool to set completely for at least 2 hrs (ideally overnight). If you put them in the fridge they will set more quickly, but they will lose their shine.
  • Once set completely, pop the chocolates out of the moulds carefully. Add a brush stroke of gold to the Cosmopolitan truffles using your brush pen. Stick a chocolate- coated coffee bean on each of the espresso martini truffles using a bit of the filling. Arrange in a box lined with baking parchment and tissue paper. Will keep in a cool place for up to 1 week.

Nutrition Facts : Calories 91 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE TRUFFLE MARTINI RECIPE



chocolate truffle martini recipe image

Our chocolate truffle martini cocktail recipe is fun for parties and dinners, but it's also a festive cocktail for a romantic evening for two by the fire!

Provided by Cheryl Najafi

Categories     dessert cocktails

Time 8m

Number Of Ingredients 4

3 oz Godiva chocolate liqueur
2 oz vodka
4 oz heavy cream
chocolate syrup

Steps:

  • Wet martini glass and put in freezer 5 minutes.
  • Fill cocktail shaker half way with ice. Add Godiva chocolate liqueur, vodka and heavy cream. Shake well.
  • Remove glasses from freezer and dip rims of martini glasses in chocolate syrup. Pour martini into into glasses and enjoy!

Nutrition Facts : Calories 485 kcal, Carbohydrate 34 g, Protein 2 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 78 mg, Sodium 39 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving

CHOCOLATE TRUFFLE MARTINI



Chocolate Truffle Martini image

Make and share this Chocolate Truffle Martini recipe from Food.com.

Provided by queenbeatrice

Categories     < 15 Mins

Time 2m

Yield 1 drink, 1 serving(s)

Number Of Ingredients 3

1 ounce smirnoff vanilla vodka
1 1/2 ounces godiva white chocolate cream liquor
1 ounce cream

Steps:

  • In a cocktail shaker filled with ice add all ingredients.
  • Shake and strain into a glass rimmed with white chocolate shavings or coconut flakes.

Nutrition Facts : Calories 147.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 31.7, Sodium 10, Carbohydrate 0.8, Protein 0.6

CHOCOLATE TRUFFLES



Chocolate Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Steps:

  • Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
  • Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
  • With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

RASBERRY TRUFFLE MARTINI



RASBERRY TRUFFLE MARTINI image

Categories     Fruit

Yield 1 or 8 cocktails

Number Of Ingredients 9

1 oz. raspberry liqueur
1/2 oz. white creme de cacao
1/2 oz. vodka
1 oz. half and half cream
Entertainment Size
1 cup raspberry liqueur
1/2 cup white creme de cacao
1/2 cup vodka
1 cup half and half cream

Steps:

  • Single: Fill cocktail shaker with ice. Add all ingredients, shake and strain into martini glass. Top with grated bittersweet chocolate. Entertainment size: mix everything in pitcher, chill or quickly swirl in ice. Top glasses with chocolate.

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