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CococoBernard Callebaut




  • 3 ounces Brandy (89 ml)
  • 3 ounces Crème de Cacao (89 ml)
  • 2 ounces Heavy (Whipping Cream) (60 ml)
  • 2½ tbsp semi-sweet or bitter sweet Chocolaterie Bernard Callebaut chocolate, finely chopped (40 g)




  1. Heat cream and finely chopped chocolate in a small saucepan on low heat. Stirring constantly, simmer until the chocolate is melted and blended with the cream.
  2. Put saucepan in cold water to reduce the temperature of the mixture, while continuing to stir.
  3. Pour liqueurs into a martini shaker and add the chocolate mixture with crushed ice. Shake then strain into chilled cocktail glass.
  4. Dust with nutmeg.


(Makes 4 Servings)