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Chocolate Tini

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As a kid, the Chocolate Martini was the grown up drink I couldn't wait to try. My parents used to make these for all of our family get togethers and as an extra special touch would drop a Hershey's kiss into the bottom of the glass. I didn't know what a Martini was or why I wasn't allowed to have one, but I knew I wanted one. Well, now I'm older and I can enjoy Chocolate Martini's to my heart's desire. As for the kids, they'll have to settle for chocolate cake.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngVodka
cherry.pngCrème de cacao

 

 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Cocoa Hi-proof Baking Mix 6 TBS of club soda or water 1/4 cup vodka 1/2 cup of creme de cacao drizzle of chocolate syrup

FOR Two Under the Influence (2 servings) Use 1 TUI size package (4.6 oz) of Cocoa Hi-Proof Baking Mix 2 TBS of club soda or water 1 TBS of Vodka 3 TBS of creme de cacao drizzle of chocolate syrup

 

Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Cocoa Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until light and fluffy - at least 2 minutes up to 4 minutes. Pour batter into molds. Bake for 35-40 minutes or until top sponges back. Remove from oven and optionally spray with creme de cacao.

Lo-Proof Ingredients:

Makes 12-24 individual servings 1 18 oz package of chocolate cake mix 4 eggs 1/4 cup oil 1 3.5 oz pkg of instant chocolate pudding 1/4 cup vodka 3/4 cup of creme de cacao 2 TBSP chocolate syrup (optional)

 

Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients. Mix for 4-5 minutes to aerate the batter. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back. NOTE: Smaller molds take less time. Remove from oven and optionally spray with creme de cacao.

Presentation

A light chocolate whipped topping complements the heavy chocolate flavor. Whisk together cooled whipped topping with 2 TBSP of creme de cacao. Or make your own by whipping together 1 cup of heavy whipping cream with 1 cup of granulated sugar and 2 TBSP of creme de cacao. Add a dollop to each sweet and serve. Of couse simply drizzling creme de cacao on top and then sprinkling with powdered sugar creates a classic, low cal look.
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