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Recipe courtesy of Geoffrey Zakarian

Chocolate Kiss

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  • Total: 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 1 drink
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Bitter Chocolate Syrup:

Simple Syrup:


  1. Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
  2. Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.

Bitter Chocolate Syrup:

  1. Mix the chocolate with 4 ounces warm water in a small bowl until melted.

Simple Syrup:

Yield: 1 1/2 cups
  1. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

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