Makes 4 cocktails
Tempered fine dark (bittersweet) chocolate, for piping
240ml (8fl oz/scant 1 cup) whipping (pouring) cream
150g (5½oz) fine white chocolate, finely chopped
85g (3oz / generous ⅓ cup) caster (superfine) sugar
85ml (3fl oz / ⅓ cup) water
100ml (3½fl oz / generous ⅓ cup) vodka
50ml (1¾fl oz / 3 tbsp) vermouth
Spoon the tempered dark (bittersweet) chocolate into a paper piping (pastry) bag and pipe lines of chocolate into 4 martini glasses. Transfer the glasses to the fridge to chill while you make the cocktail.
Put the cream in a saucepan and bring to the boil. Pour the cream over the chopped chocolate in a mixing bowl or jug and stir until smooth and emulsified. Leave to cool. Meanwhile, put the sugar and water in a pan and bring to the boil. Leave to cool.
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.
• This recipe is taken from Couture Chocolate: A Masterclass in Chocolate by William Curley (Jacqui Small, £30). Buy a copy for £24 from the Guardian bookshop
