Chocolate Mint Cocktail (Chocadoodledoo)

Cool and creamy chocolate mint cocktail in glass with sugar and cocoa dusted rim.

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Chocolate Mint Cocktail (Chocadoodledoo)

Cool, creamy and utterly dreamy, this chocolate mint cocktail is the perfect after-dinner treat. Made with fresh mint, rich chocolate liqueur and cream, it's smooth, indulgent and surprisingly refreshing. It's perfect for entertaining and just as good at lifting the mood in the middle of summer as it is in the depths of winter.

Prep Time5

Cook Time3

Soaking Time20

Course: Drinks

Cuisine: British

Keyword: chocolate liqueur, cocktail, peppermint

Servings: servings

Calories: 343kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 sprig fresh mint peppermint is best - make it a large one + small one or extra leaf for garnish
50 ml double cream
50 ml chocolate liqueur of choice
4-5 ice cubes
¼ tsp cocoa powder optional
¼ tsp caster sugar optional

Metric - US Customary

Instructions

Remove the peppermint leaves from the stem and place in a small lidded pan.
1 sprig fresh mint
Pour in the cream, then bring slowly to a simmer. Place the lid on the pan, turn the heat off and leave to infuse for twenty minutes or more.
50 ml double cream
Pour into a small jug and place in the fridge until cold.
Whilst the cream is cooling, rim a coupe or martini glass, if liked. Whisk the cocoa powder and sugar together until well combined, then transfer to a small saucer. Run a little of the chocolate liqueur around the rim with a clean finger, then dip the rim into the cocoa powder.
¼ tsp cocoa powder, ¼ tsp caster sugar
Once the cream has cooled, add ice to a cocktail shaker or jar with a tight fitting lid then pour in the chocolate liqueur. Strain the cream directly into the shaker through a sieve.
4-5 ice cubes, 50 ml chocolate liqueur of choice
Give everything a good shake, then strain the cocktail into the prepared glass.
Garnish with a sprig of mint or a leaf, if liked.

Notes

For a shortcut, add 1-2 drops of peppermint extract to the cream rather than fresh mint. No need for heating or cooling.

The chocolate liqueur you choose will set the tone for the cocktail, in terms of strength, sweetness and flavour. As there's cream in the recipe, I'd suggest not using a creamy liqueur though. Or if you do, use single cream rather than double cream. There are plenty of options out there. I used a chocolate rum liqueur, but have also made my own chocolate extract in the past.

And if you prefer a less strong cocktail, just shake the ingredients together without the ice and pour into a glass of ice.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition