How to make Amaretto Chocolate at home
Before the champagne at midnight, celebrate with one of these decadent beauties. Coffee and chocolate will keep you abuzz, and the lower alcohol content of the Amaretto is always a wise choice for this (or any other) long night of revelry.
Ingredients for Base
1 ½ oz Amaretto liqueur
1 oz coffee simple syrup*
1 oz lemon juice
Ingredients for Dark Chocolate Espresso Rim
5.3 oz 70% Divine Bittersweet Baking bar
3 oz espresso beans, ground coarsely
Ingredients for Coffee SImple Syrup
4 oz coarsely ground coffee beans
8 oz hot water
8 oz sugar Recipe by Allison Hamlin, Astor Center
Combine ingredients in a mixing glass. Add ice and shake until well chilled. Strain and serve in a chilled coupe with a dark chocolate espresso rim**.
*TO MAKE COFFEE SIMPLE SYRUP
Cover coffee with hot water, let steep for 20 minutes. Strain though a fine strainer or coffee filter to remove grounds. Add sugar to coffee mixture and stir until dissolved. Cool to room temperature.
**TO MAKE THE DARK CHOCOLATE ESPRESSO RIM:
Process espresso beans in a spice grinder, or with a mortar and pestle until coarsely ground (if they are slightly irregular in size, this is okay). Transfer into a plate or shallow bowl. Temper chocolate in a double boiler. Transfer into a shallow, flat bottomed bowl large enough to fit the widest part of your coupe. The depth of the chocolate will determine the size of the rim. Invert your glass rim down into the chocolate so it is evenly coated. Remove gently and allow to drip any excess back into the bowl. Roll the rim gently in the espresso until partially or wholly covered.Transfer in the inverted position to a plate to set. Chill before using.