Hazelnut Chocolate Martini Royale
- Egg white or edible glue
- Edible gold glitter / sparkles
- 75ml freshly brewed espresso coffee
- 75ml vodka
- 30ml Drambuie
- 75g Bonne Maman Hazelnut Chocolate Spread
- 60ml double cream
- Edible gold glitter and dark chocolate shards, to decorate
To prepare the martini glasses, dip the rims in egg white or edible glue then sprinkle with edible gold glitter. Pop the glasses in the fridge or freezer for 20 minutes.
Put all the remaining ingredients, except the cream, in a jug and whisk for at least a minute, or until the mixture is completely smooth (it can also be blitzed in a blender).
Pour into the chilled glasses and swirl the cream on top. Add a few shards or curls of chocolate and serve immediately.
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