- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
Inspired by one of our favourite desserts, this non-alcoholic espresso martini is a decadent after-dinner sip.
- Serves4
- Cook time5 minutes
- Prep time10 minutes, + cooling, chilling and 20 mins setting time
Ingredients
- 4 savoiardi (sponge finger biscuits)
- 50g dark chocolate, melted
- 1 cup (250ml) pouring (pure) cream
- 1/2 cup (125ml) milk
- 1 cup ice cubes
- Cocoa powder, extra, to serve
- Coffee beans, to serve
Chocolate syrup
- 1/4 cup (25g) cocoa powder
- 1/4 cup (10g) instant coffee powder
- 1/2 cup (110g) caster sugar
- 1 tbs vanilla extract
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make chocolate syrup, combine cocoa powder, coffee powder, sugar, vanilla and 3/4 cup (185ml) water in a small saucepan over medium heat. Whisk until coffee powder and sugar dissolve. Bring to a simmer and cook for 1 min or until just heated through and syrup thickens slightly. Set aside to cool slightly. Place in the fridge for 1 hour to chill.
Step 2
Meanwhile, line a baking tray with baking paper. Dip 1 end of each biscuit in the melted chocolate and transfer to the lined tray. Set aside for 20 minutes to set.
Step 3
Working in batches, combine chocolate syrup, cream and milk in a cocktail shaker with ice and shake for 1 min to combine. Strain into serving glasses. Dust with extra cocoa and serve with the chocolate-dipped biscuits and coffee beans.
Recipe tip
COOK. STORE. SAVE.
Use it up: Keep the leftover biscuits fresh for longer by storing in an airtight container in the fridge for up to 1 week. Use them to make our White Chocolate and Raspberry Tiramisu.
