Chocolate Martinis

Served in many swanky restaurants and lounges from Bangor to Seattle, the chocolate martini and its many variations became increasingly popular during the chocolate and coffee crazes of the 1990s. When making chocolate martinis, the defining ingredient is chocolate liqueur. There are many types of chocolate liqueurs to choose from, including products from popular chocolate makers like Godiva or Cadbury. Chocolate-flavored creme liqueurs are also available. Some chocolate liqueurs combine chocolate with other flavors like mint, coconut or orange. Depending on taste and whether feeling adventurous, choose the liqueur that fits the party budget and tastes. Vodka is essential in crafting a perfect chocolate martini. It is not necessary to pay a sky-high price for a bottle of vodka. Choose a moderately priced vodka, and avoid the lowest end vodkas since they tend to taste like rubbing alcohol.

*Godiva Chocolate Martini

FMM: Brian and I tried a popular recipe for Godiva Chocolate Martinis that was way too sweet for our taste. This is the proportions we liked after doing some experimentation. We grated 72% cacoa Ghirardelli chocolate (a bitter dark chocolate) on top which was the perfect garnish. We have not tried any of the other recipes on this page.

Godiva is no longer making chocolate liqueur. Mozart Chocolate Liqueur is often cited as the closest replacement, offering both dark (bitter notes, Mozart Dark Chocolate Liqueur - no cream) and cream (milk chocolate richness, Mozart Chocolate Cream Liqueur) versions. Tippy Cow also makes a rum-based chocolate cream that may work in many recipes.

I am now seeing Chocolate Martini recipes calling for Bailey's Irish Cream instead of the crème de cacao. This may be a good idea because the crème de cacao is really sweet. If trying this, I would cut back on the half-and-half and add more if needed.

1 shot Godiva® or other chocolate liqueur
1 shot dark crème de cacao (Bailey's Irish Cream?)
1 shot vodka (some people like to use vanilla vodka - you could make your own)
2 1/2 shots half-and-half
bitter dark chocolate, such as 72% cacoa Ghirardelli chocolate, for garnish

Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass. Grate a bitter dark chocolate, such as 72% cacoa Ghirardelli chocolate, on top for garnish.

Note: you can dip the rim of the glass in cocoa powder or hot chocolate mix, add shaved chocolate to the top of the drink (72% cacoa Ghirardelli chocolate is excellent), or add a swirl of Hershey's syrup to the martini glass for decoration. Some bartenders like to put a Hersey's kiss in the bottom of the glass before pouring in the drink. For a dessert drink, add a touch of whipped cream to the top of the martini.

Makes 2 martinis

White Chocolate Martini (no half and half)

For a White Chocolate Martini, use vanilla vodka and substitute Godiva White Chocolate Liqueur and white crème de cacao. Garnish with grated white or bitter dark chocolate as above.

Chocolate Espresso Martini

For an extra jolt, add cooled espresso to the basic chocolate martini recipe and garnish with a few chocolate covered espresso beans.

Mint Chocolate Martini

If you love the combination of chocolate and mint, simply add a splash of peppermint schnapps or crème de menthe to the traditional chocolate martini recipe for a refreshing finish. It is the perfect choice to serve during the holidays.

Chocolate Martini (no half and half - think White vs. Black Russian)

2 ounces Godiva® or other chocolate liqueur
1 1/2 ounces vodka
1 (1 ounce) square semisweet chocolate, grated

In a cocktail mixer full of ice, combine chocolate liqueur and vodka. Shake vigorously and strain into a chilled martini glass. Garnish with chocolate shavings.