Inspired by one of our favourite desserts, this non-alcoholic espresso martini is a decadent after-dinner sip.
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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.
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.
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.
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.