To make the ganache ahead, use a 1:2 ratio of chocolate to cream. This ration makes a particularly runny ganache, perfect for pouring and drinking. Measure 200g of double cream into a pan with vanilla essence and heat until nearly boiling. Pour over 100g of broken up dark chocolate and stir until melted and smooth,…
50ml Chase Original Potato Vodka½ shot fresh Espresso3 tsp Hot Chocolate Powder1 tsp Sugar or Honey200ml Milk
Take a small pan, add in all ingredients and bring to a simmer on a medium heat. Stir gently to ensure everything is dissolved. Serve in a heatproof glass or cup and garnish grated chocolate.
All of the ingredients into a cocktail shaker with ice and shake well. Double strain into a martini glass or coupe and garnish with a couple of coffee beans.
Add all ingredients into a pan and gently heat everything together until everything is combined. Pour into a heat-proof glass and sprinkle a little cocoa powder to finish.
Put all ingredients in a cocktail shaker with cubed ice and ‘roll’ until sufficiently mixed. Strain into a collins glass over cubed ice and we recommend garnishing with a sprig of rosemary and an olive.