More concoctions of chocolate and booze

September 18th, 2008 by Rosa

As I wait to turn 21.

Chocolate Fondue a la Chalet Suisse

  • 3 (3 oz) Toblerone bars
  • 1/2 cup light or heavy cream
  • 2 tbsp kirsch brandy or Cointreau
  • Stir over low heat until chocolate is melted

Chocolate-Covered Strawberry

  • 1 oz strawberry schnapps
  • 1/2 oz creme de cacao (white)
  • 1/2 oz cream
  • Stir with ice and serve in red wine glass. Garnish with strawberry.

Chocolate Cocktail

  • 2.5 oz ruby port
  • 1.5 oz Yellow Chartreuse
  • 1 egg yolk
  • 1 tsp grated chocolate
  • Mix ingredients with ice in a blender and pour into a chilled cocktail glass. Top with grated chocolate.

Chocolate Rum

  • 1 oz. light rum
  • 1/2 oz. creme de cacao (brown)
  • 1/2 oz. creme de menth (white)
  • 1 tbsp light cream
  • 1 tsp 151-proof rum
  • Shake with ice and strain over ice cubes

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