* Tempered fine dark (bittersweet) chocolate, for piping
* 40ml (8fl oz) whipping (pouring) cream
* 150g (5.5oz) fine white chocolate, finely chopped
* 85g (3oz) caster (superfine) sugar
* 85ml (3fl oz) water
* 100ml (3.5fl oz) vodka
* 50ml (1.75fl oz) vermouth
1 cocktail shaker
1. Spoon the tempered dark (bittersweet) chocolate into a paper piping (pastry) bag and pipe lines of chocolate into four martini glasses. Then transfer the glasses to the fridge to chill while you make the cocktail.
2. Place the finely chopped chocolate in a bowl or jug.
3. Put the whipping cream in a saucepan and bring to the boil. Once bubbling, pour the cream over the chopped chocolate in a mixing bowl or jug and stir until smooth and emulsified. Leave to cool.
4. Meanwhile, put the sugar and water in a pan and bring to the boil. Leave to cool.
5. Pour the vodka, vermouth and the cooled sugar syrup into a cocktail shaker and add in the white chocolate mixture and some ice. Shake until fully mixed. Pour into the chilled martini glasses and serve immediately.
Recipe adapted from the book ‘Couture Chocolate' by William Curley, published by Jacqui Small, £30.