A chocolate martini should taste like a dessert in a glass. When it’s done right, you get deep cocoa flavor, a silky texture, and just enough sweetness to feel indulgent without being overly sweet.
Our version blends vodka, chocolate liqueur, and our secret ingredient, Baileys Irish Cream, for a smooth, grown-up cocktail that truly deserves the name “martini.”
The chocolate martini earned a bad reputation because too many bars treated it like liquid candy. When you respect balance, use a quality chocolate liqueur, and chill it properly, it becomes a sophisticated after-dinner drink your guests will love.
The chocolate martini rose to popularity in the late 20th century as part of the flavored martini craze. While it has no connection to the classic gin martini, it became an instant success as a dessert cocktail thanks to its crowd-pleasing flavor.
If you’re a fan of anything rich and chocolaty, try our chocolate lava cake and chocolate pudding cake recipes.
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Ingredients
Gather the ingredients to prepare our Chocolate Martini recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Espresso Chocolate Martini: Add ½ oz chilled espresso for bitterness and depth.
Dark Chocolate Martini: Use dark chocolate liqueur and skip the syrup.
White Chocolate Martini: Swap in white chocolate liqueur and use half-and-half instead of chocolate syrup.
Bitters-Balanced Version: Add 1 dash of chocolate or orange bitters to tighten the finish.
Dessert-Pairing Version: Use cognac instead of vodka for warmth and complexity.
How to Make a Chocolate Martini
Follow my step-by-step instructions to make a chocolate martini as good as your favorite bar or restaurant at home.
Drizzle a little chocolate syrup into the martini glasses, creating a swirled pattern.
Pour the remaining chocolate syrup onto a plate, then coat the rims of the glasses with it.
Add one cup of ice to a cocktail shaker.
Add the Baileys to the cocktail shaker.
Add the chocolate liqueur to the cocktail shaker.
Add the vodka to the cocktail shaker.
Shake until thoroughly blended and chilled.
Strain the mixture into the prepared glasses.
Chef Tips
Always shake with ice. This drink needs dilution and chilling.
Strain into a fully chilled glass for the best texture.
Chocolate flavor shows best when the drink is ice-cold.
Use a good quality vodka; don’t skimp on this ingredient.
A chocolate martini is about restraint. Most people mess it up by adding too much chocolate syrup until the alcohol disappears. You want a clean vodka taste and real chocolate flavor. If you can’t finish the drink, it’s not balanced.
Making a dessert cocktail with the right balance is easier than you think. Just follow the recipe for our chocolate martini, and you’ll get a perfect cocktail every time.
Serving Suggestions
Serve as an after-dinner cocktail
Pair with simple cookies or biscotti.
Serve alongside espresso for a dessert duo
Pair with dark chocolate truffles or tiramisu
How to Store
This is a shake-and-serve cocktail. Don’t make it more than a few hours ahead of time, or the texture suffers
Recipe FAQs
No, you don’t. It’s a garnish, not a requirement.
No, you don’t. It’s our secret ingredient, but you can substitute it with light cream or half-and-half for a creamier, less-sweet cocktail.
You sure can. It’s called chocolate milk.
More Recipes You’ll Love!
Chocolate Martini
This is how a chocolate martini should taste. Use our recipe to make it the right way and you’ll never order the syrupy bar version again.
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Equipment
martini glasses
cocktail shaker
Ingredients
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Instructions
Drizzle a little chocolate syrup inside the martini glasses, making a swirly pattern.
Pour the remaining chocolate syrup onto a plate and coat the rims of the glasses with the syrup.
Add one cup of ice to a cocktail shaker.
Add Baileys, chocolate liqueur, and vodka to the cocktail shaker.
Shake until thoroughly chilled.
Strain the mixture into the prepared glasses.
Notes
Espresso Chocolate Martini: Add ½ oz chilled espresso for bitterness and depth.
Dark Chocolate Martini: Use dark chocolate liqueur and skip the syrup.
White Chocolate Martini: Swap in white chocolate liqueur and use half-and-half instead of chocolate syrup.
Bitters-Balanced Version: Add 1 dash of chocolate or orange bitters to tighten the finish.
Dessert-Pairing Version: Use cognac instead of vodka for warmth and complexity.
Chef Tips
Always shake with ice. This drink needs dilution and chilling.
Strain into a fully chilled glass for the best texture.
Chocolate flavor shows best when the drink is ice-cold.
Use a good quality vodka; don’t skimp on this ingredient.
A chocolate martini is about restraint. Most people mess it up by adding too much chocolate syrup until the alcohol disappears. You want a clean vodka taste and real chocolate flavor. If you can’t finish the drink, it’s not balanced.
Serving Suggestions
Serve as an after-dinner cocktail
Pair with simple cookies or biscotti.
Serve alongside espresso for a dessert duo
Pair with dark chocolate truffles or tiramisu
How to Store
This is a shake-and-serve cocktail. Don’t make it more than a few hours ahead of time, or the texture suffers
Recipe FAQs
Do I need to use chocolate syrup?
No, you don’t. It’s a garnish, not a requirement.
Do I need to use Baileys?
No, you don’t. It’s our secret ingredient, but you can substitute it with light cream or half-and-half for a creamier, less-sweet cocktail.
Nutrition
Calories: 716kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 23mgPotassium: 68mgFiber: 1gSugar: 38gVitamin C: 0.1mgCalcium: 4mgIron: 1mg
