Chocolate Kiss Cocktail

Foodnetwork

Ready in: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 1
Gluten Free

Ingredients

  • 2 dashes chocolate (mole) bitters, optional (if you have them)
    Alcoholic Beverages
  • 1 cup pure cane sugar
    Baking
  • 1/4 ounce caramel sauce (the store-bought type used for sundaes)
    Nut butters, Jams, and Honey;Frozen;Baking
  • 1/2 ounce dark chocolate syrup
    Frozen;Baking;Condiments
  • Dark cocoa powder, for garnish
    Baking
  • 1 1/4 ounces cognac, such as Hennessy VSOP
    Alcoholic Beverages
  • 1/2 ounce half-and-half
    Milk, Eggs, Other Dairy
  • 1 ounce oloroso sherry, such as Lustau
    Alcoholic Beverages

Steps

  • Watch how to make this recipe.
  • Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified.
  • Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe.
  • Garnish with dark cocoa powder.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves.
  • Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Nutrition

  • Calories: 966.74  cal  (48.34%)
  • Fat: 1.93  g  (2.98%)
  • Saturated Fat: 1.18  g  (7.35%)
  • Carbohydrates: 216.7  g  (72.23%)
  • Sugar: 207.21  g  (230.23%)
  • Cholesterol: 5.32  mg  (1.77%)
  • Sodium: 44.73  mg  (1.94%)
  • Alcohol: 15.66  g  (86.98%)
  • Caffeine: 3.15  mg  (1.05%)
  • Protein: 1.04  g  (2.08%)
  • Manganese: 0.14  mg  (7.19%)
  • Copper: 0.14  mg  (6.81%)
  • Phosphorus: 48.94  mg  (4.89%)
  • Vitamin B2: 0.08  mg  (4.77%)
  • Magnesium: 18.95  mg  (4.74%)
  • Iron: 0.65  mg  (3.63%)
  • Fiber: 0.76  g  (3.06%)
  • Potassium: 96.21  mg  (2.75%)
  • Calcium: 26.46  mg  (2.65%)
  • Selenium: 1.83  µg  (2.61%)
  • Zinc: 0.33  mg  (2.17%)
  • Vitamin B6: 0.02  mg  (1.15%)
  • Vitamin A: 56.56  IU  (1.13%)

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