serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 50 g (1¾ oz) good-quality dark chocolate
- 50 ml (2 fl oz/scant ¼ cup) single (light) cream
- large pinch of ground cinnamon, plus extra to serve
- 100 ml (3½ fl oz/scant ½ cup) cardamom-infused vodka (see Note)
You will need to infuse your vodka at least 4 days prior to this recipe.
Cooling time 20 minutes
Instructions
Place the chocolate in a heatproof bowl and set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. As soon as it has melted remove from the heat and whisk in the cream and cinnamon.
Allow to cool completely before shaking it in a cocktail shaker with the vodka over ice, then pour it into a martini glass. Alternatively, shake in a jam jar and strain into a glass.
Sprinkle over a little more ground cinnamon before serving.
Note
• Add some cardamom pods to a bottle of vodka, seal it and leave it at room temperature (turning the bottle once a day). Within four or five days the cardamom flavour will have developed, but I like to leave it even longer – a week or two – before using it in this cocktail.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
