Its delicious creaminess goes well with a light topping of whipped cream and shaved chocolate.
Looking for something to do this weekend? Find what you need in our Weekend Entertainment Guide newsletter.
This version is also made with Irish cream. I prefer Bailey's Irish Cream, but you can use any variation you like.
You can substitute rum, Irish whiskey or gin, if that is more to your liking.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Chocolate posset martini
1 pint heavy whipping cream
1/4 cup dark chocolate cocoa
1/4 cup 10x sugar
1 teaspoon ground cinnamon
4 ounces Irish cream
4 egg whites (room temperature)
2 cups whipped topping
2 ounces chocolate shavings
In a mixing bowl, beat cream until soft peaks form. If mixing by hand, be sure to work the cream evenly. You can mix with a mixer; just watch carefully to make sure the cream is not whipped too stiff or it will turn to butter. Fold in cocoa, sugar and cinnamon until fully incorporated.
Fold in Irish cream, 1 tablespoon at a time until fully incorporated.
In a separate small rounded copper bowl, beat egg whites until stiff and foamy and they hold a peak. If you do not have copper, use stainless steel with 1/4 teaspoon lemon juice to add volume. Do not use an aluminum bowl, it will react with the acid in the eggs and might turn them gray. Fold beaten egg whites into chocolate crème mixture. Then cover and chill for several hours or overnight.
Remove from the fridge and spoon into martini glasses to 3/4 full, top with whipped cream and shaved chocolate and serve.
Makes 6 servings.