A Cocoa Lover’s Guide to Holiday Celebrations

Chocolate Martini

Ingredients:

• 2 oz vodka
• 1 oz chocolate liqueur
• 1 oz heavy cream
• Chocolate shavings for garnish

Instructions:

1. Chill a martini glass.
2. Combine vodka, chocolate liqueur, and heavy cream in a cocktail shaker filled with ice.
3. Shake well and strain into the chilled martini glass.
4. Garnish with chocolate shavings.

Hot Chocolate Cocktail

Ingredients:

• 6 oz hot chocolate
• 1 oz dark rum
• Whipped cream for garnish
• Chocolate shavings for garnish

Instructions:

1. Heat the hot chocolate.
2. Add the dark rum to the hot chocolate.
3. Pour into a mug and top with whipped cream and chocolate shavings.

Chocolate Raspberry Mojito

Ingredients:

• 2 oz white rum
• 1 oz lime juice
• 6-8 fresh mint leaves
• 1 teaspoon chocolate syrup
• Soda water
• Raspberries for garnish

Instructions:

1. Muddle mint leaves and lime juice in a cocktail shaker.
2. Add white rum and chocolate syrup.
3. Fill the shaker with ice and shake well.
4. Strain into a highball glass filled with ice.
5. Top with soda water and garnish with raspberries.

Appetizer: Chocolate-Dipped Strawberries with Balsamic Glaze

Ingredients:

• Fresh strawberries
• Dark chocolate, melted
• Balsamic glaze

Instructions:

1. Wash and dry the strawberries.
2. Dip the strawberries in the melted dark chocolate, ensuring they are fully coated.
3. Place the dipped strawberries on a parchment-lined baking sheet and chill until the chocolate sets.
4. Once set, drizzle the strawberries with balsamic glaze.

Main Course: Dark Chocolate-Rubbed Steak with Red Wine Reduction

Ingredients:

• 2 lbs ribeye steak
• 1/4 cup dark cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup red wine
• 1/4 cup beef broth
• 1 tablespoon butter
• 1 teaspoon cornstarch

Instructions:

1. Combine cocoa powder, chili powder, smoked paprika, cayenne pepper, salt, and pepper in a small bowl.
2. Rub the spice mixture onto both sides of the steak.
3. Heat a cast-iron skillet over high heat.
4. Add the steak to the hot skillet and cook for 4-5 minutes per side for medium-rare.
5. Remove the steak from the skillet and let it rest for 5 minutes.
6. While the steak is resting, add the red wine and beef broth to the skillet.
7. Bring the liquid to a boil, then reduce heat and simmer until the sauce thickens.
8. In a small bowl, whisk together the cornstarch and 1 tablespoon of water.
9. Add the cornstarch mixture to the sauce and stir until thickened.
10. Add the butter to the sauce and stir until melted.
11. Slice the steak and serve with the red wine reduction.

Dessert: Chocolate Lava Cake with Vanilla Ice Cream

Ingredients:

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Vanilla ice cream

Instructions:

1. Preheat oven to 400°F (200°C).
2. Grease 6 ramekins.
3. In a medium bowl, whisk together the melted butter, sugar, eggs, flour, cocoa powder, salt, and vanilla extract until smooth.
4. Divide the batter evenly among the ramekins.
5. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
6. Let the cakes cool for a few minutes before serving.
7. Serve the warm lava cakes with a scoop of vanilla ice cream.