Delia's Delight: The Anti Chocolate Martini

As far back as I can remember, time with my mum never felt more festive than when dug out Delia Smith’s Winter Collection and made her Prune & Armagnac Cake. There was something about that rich Chocolate scent, flanked with the prune notes of Armagnac wafting through the air that still make me feel fuzzy inside.


But Mum also means Chocolate Martinis to me. Especially in Jamaica, after dinner, betting on Hermit Crab Races…. But both of us agree that sometimes, they’re, a little ‘heavy’ if you will, too dense and creamy after dinner.


So, I’ve combined my two comforting memories in one crisp, indulgent cocktail. Best served straight, with a side of Hermit Crabs under the Jamaican Moon (or on the sofa in Tartan PJs)

Ingredients:


Chocolate Water Ganache:


100g 70% Dark Chocolate

100g Water

50g Caster Sugar


Cocktail


1 tsp Water Ganache

1 Prune

25ml Armagnac

50ml Crème de Cacao (Dark)

25ml Vodka

Dash Chocolate Bitters

Ice


Method:


1. Begin with the water ganache. Bring the water and sugar to a boil and bubble for 5 minutes until thickened slightly. Pour over the chocolate in a heatproof bowl and stand for 3 minutes.

2. Working from the centre outwards, stir until combined and smooth. Set aside to cool.

3. For the cocktail, add the Armagnac, crème de cacao, vodka, and bitters to a cocktail shaker with a couple of ice cubes, Shake for 30 seconds to chill.

4. Place 1 tsp Chocolate water ganache in the base of a glass, followed by 1 prune. Strain the cocktail over the prune and serve straight up.