“This is one of my favourite winter cocktails to serve to friends. It needs a bit of work but the good news is it can be prepared in advance. Be careful though, it is very moreish – drink in moderation!”
- 15g (½oz) cocoa powder,
- plus 1 tsp
- 1 tsp sugar syrup
- 50g (2oz) golden caster sugar
- 4 tsp water
- 250ml (8fl oz) single cream
- 50ml (2fl oz) crème de cacao
- 50ml (2fl oz) orange liqueur
- ice cubes
Preparation time: 10 minutes, plus chilling
Cooking time: 5 minutes
First prepare your glasses. Place the 1 teaspoon of cocoa powder and sugar syrup on separate saucers. Dip the rim of each glass into the syrup and then into the cocoa powder. Chill in the refrigerator.
Put the sugar and water into a heavy-based saucepan and heat gently until the sugar has dissolved, then increase the heat and cook until it forms a nice dark blond caramel. Add the cream and whisk in using a balloon whisk, scraping up the caramel from the bottom of the pan. Add the remaining cocoa powder and cook for a further 2 minutes, or until the mixture is smooth.
Pass through a sieve into a blender to remove any pieces of caramel, then add both liqueurs and blend for few minutes. Chill in the refrigerator.
When ready to serve, place some ice cubes in a cocktail shaker with the chilled cocktail and shake well. Pass it through a cocktail sieve, pour into the chilled glasses and serve immediately. Let’s get the party started!