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We combined the, now classic, chocolatini with our homemade chocolate popcorn syrup to create a, soon to be classic, popcorn chocolate martini.
We’re assuming you don’t need much convincing to order a chocolate martini when you see it on a menu. And Valentine’s Day is a good excuse to whip up a batch at home, too. It’s traditionally a vodka based drink with chocolate liqueur, creme de cacao and Irish cream served in a glass decorated with chocolate syrup. Is it a cocktail or a dessert? Do you drink it before dinner or after? Who cares because it’s delicious. Do both, we say!
The drink has been around for quite a few years and the legend goes that it was created by movie stars Rock Hudson and Elizabeth Taylor in 1955. They were filming the movie, Giant, and decided to combine their two favorite things which were chocolate and martinis.
We have no idea if that story is true although, based on a little research, it does seem to be. But we were drinking chocolate martinis while researching so we’re not committing to it.
Obviously it’s not a real martini which is defined as gin or vodka and vermouth by purists. Or just gin and vermouth by extra purists. We’re not taking sides. But the current trend is to call drinks martinis if they’re served in martini glasses so that’s what we did.
We gave the recipe our own spin by doing a chocolate rim with shaved chocolate, adding whipped cream on top and, most importantly, using our home made chocolate popcorn liqueur. If you’ve tried our Popcorn Espresso Martini and our Popcorn French 75 recipes then you’ve seen our popcorn syrup technique. For this drink, we added cocoa powder but the principle is the same. We steep popcorn in the syrup overnight to infuse with flavor. So it’s chocolaty and popcorny and fabulous.
To make the chocolate popcorn syrup, add the water, granulated sugar, unsweetened cocoa powder and salt to a pot and bring to a simmer. Cook on low heat for a couple of minutes, stirring often, until the sugar and cocoa powder have dissolved. Stir in the popcorn, remove from the heat and allow to cool.
Pour into a jar with a tight fitting lid and place in the refrigerator for at least 24 hours. Strain out the popcorn and store the syrup in the refrigerator for up to one week.
Add the chocolate sauce to a shallow dish and the shaved or grated chocolate to a second dish. Run the rim of two cocktail glasses through the chocolate sauce, holding them upside down to let the excess drip off. Then run both glasses through the chocolate. Place in the freezer for a few minutes to set the chocolate.
Add the vodka, chocolate popcorn syrup, chocolate liqueur and crème de cacao to a cocktail shaker. Fill with ice and shake well. Pour into the two prepared cocktail glasses, top with whipped cream and garnish with popcorn.
Servings 2
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