Venezuelan Cookie

A pleasant alternative to round off a meal, this delectable and indulgent cocktail centres on chocolate and coffee.

Associated products 1883 Chocolate Cookie Syrup
Associated products 1883 White Chocolate Syrup

Ingredients

    5cl venezuelan rum
    2cl 1883 Chocolate Cookie syrup
    12cl coffee (diluted espresso)
    White chocolate mousse
    10cl 1883 White Chocolate syrup

preparation

    To make the white chocolate mousse, melt a sheet of gelatine in 40cl of full cream milk, pour the mixture into a 50cl siphon with 10cl of 1883 White Chocolate syrup, insert an N2O canister and allow to rest in the fridge; shake well before serving.
    Pour the syrup and rum into a (heatproof) toddy glass and stir.
    Then pour the just-drawn hot coffee, stir, and cover with mousse from the siphon.
    Decorate with cookie crumbs, cocoa powder, and white-chocolate shavings.

Share

Recipes

associated