Recipe: Velvet Kisses
The top five things I associate with Valentine’s Day are love, roses, chocolate, the colour red and cocktails. I decided to combine them all and make the ultimate Valentine’s Day Cocktail.
Over Christmas, I was given a small cellophane parcel of chocolate bombs from a chocolatier in Tasmania called House of Anvers and have been waiting for the perfect opportunity to make a rich, delicious and totally decadent chocolate cocktail.
While Valentine’s Day is kinda cute, most people I know reject it pretty fiercely. I guess it’s the expectation and the ickiness of commercialising something as pure as love. The idea that you are less of a partner if you don’t send a dozen red roses or that your love is somehow less if you don’t head out for an expensive candlelit dinner for two on a specific date is ridiculous. I get the resistance, but I still think a little something can be nice.
So if you’re up for a little romance, but keeping things low key, then maybe try surprising your special one with this yummy chocolate martini.
Valentine’s Day Cocktail
- 2 tbs coconut cream
- 1 x 20 gm chocolate bomb (see note)
- 30 ml Chambord raspberry liqueur
- 30 ml Absolut vanilla vodka
- Dessicated coconut for rim – only do half
- Garnish: 3 fresh raspberries on a cocktail pick
Note: I realise you wont have the same chocolate, but you can substitute with good quality plain chocolate.
Gently warm coconut cream and chocolate together to melt chocolate into a smooth rich mixture. Cool to room temperature.
Prepare coconut rim rub a wedge of lime around half the rim of the glass. Pile dessicated coconut onto a small plate. Then dip the glass upside down into coconut.
Add Chambord, vanilla vodka and chocolate mixture to cocktail shaker with ice cubes. Shake to chill. Strain into martini glass with coconut rim. Garnish.