A decadent drink (that could easily double as dessert), this martini is smooth, creamy and rich with the perfect touch of raspberry sweetness.
Chocolate Raspberry Martini
- Make the Raspberry Ganache Tea Infused-Cream: Pour the half & half into a jar (something that can be sealed airtight, such as a Mason jar), then add in the Raspberry Ganache tea leaves. Place the lid on securely, then give it a few good shakes. Place in the refrigerator to infuse for 4-6 hours. When done infusing, strain out the tea leaves. The infused cream can be used right away, or made up to 24 hours in advance and stored in an airtight jar in the refrigerator.
- Make the cocktail: Fill a cocktail shaker halfway with ice. Add in the vodka, Chambord, Creme de Cacao and 0.5 oz of the Raspberry Ganache Tea-Infused Cream. Shake for about 20 seconds, then strain cocktail contents into a martini glass. If using, garnish with crushed freeze-dried raspberries, fresh raspberries, chocolate shavings or melted chocolate drizzle.
Yield: 1 martini
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