For the chocolate liqueur:
100g 70% dark chocolate, broken into pieces
100g golden caster sugar
For the cocktail:
4 x 25ml measures gin or vodka
2 x 25ml measures vermouth (Noilly Prat is my preference)
Cocoa powder, for dusting
To make the chocolate liqueur, put 150ml water, the chocolate and the sugar in a saucepan and bring to a simmer over a low heat, stirring constantly. Remove from the heat and allow
Place 2 large martini glasses in the freezer for 1 hour.
Half-fill a cocktail shaker with crushed ice, then add 4 measures of the chocolate liqueur and the other liquids and shake well. Pour into the frozen glasses, dust the top with cocoa powder and serve.
Adventures with Chocolate: 80 Sensational Recipes by Paul A. Young is published by Kyle Books, priced £14.99. Photography by Anders Schonnemann.