Name: Chocolate Biscuit
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Cognac (brandy); 30 ml Dark crème de cacao; 30 ml Coffee liqueur

Chocolate Biscuit
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Serve in a Coupe glass

Ingredients:
2 oz	Rémy Martin V.S.O.P. cognac
1 oz	Dark crème de cacao liqueur
1 oz	Galliano Espresso Coffee liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of bourbon biscuit .
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Sweet and rich, with coffee and chocolate - one to chase dessert.

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History:

Created in 1999 by Gillian Stanfield at The Atlantic Bar & Grill, London, England.

Nutrition:

One serving of Chocolate Biscuit contains 325 calories

Alcohol content:

2.1 standard drinks
24.82% alc./vol. (24.82° proof)
29.8 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Will Ford

20th February 2024 at 01:04

I like this cocktail, especially with pierre ferand tempus fugit and mr. black. Not sure if I agree with shaking this cocktail, seems like a better stirrer.

Paul Holdsworth

5th November 2022 at 19:49

I loved this. No bourbons here - garnished with infinitely superior Bahlsen dark chocolate biscuit. Next stop: Midnight over Tennessee - I can't wait!

Paul Holdsworth

5th November 2022 at 23:36

Ah, when I say "no bourbons", I mean no bourbon biscuits, of course...

Katie Winder

3rd August 2022 at 05:23

I followed Anita's advice and added an ounce of cream (because I misread her comment), which makes for a lot of drink, but I'm not complaining. It's still plenty boozy and not too sweet. I added some chocolate bitters to the top.

Jesse M

27th July 2022 at 04:31

Oof, boozy indeed...may have to try the cream if I get back to it. Don’t have Bourbon biscuits here so I coated a plain cookie in melted dark chocolate and (accidentally) floated it. The chocolate coating kept it from taking on water and it remained afloat - pretty fun

Nathalie O'Flynn

21st February 2022 at 14:10

My favorite dessert cocktail, just served it now with a gorgeous chocolate dessert. I made my version a bit naughtier though, am such a bad girl.

Anita Schecter

11th June 2020 at 04:24

Named bourbon biscuit but no bourbon? Good but very sweet, Added 1/2 oz. cream to mellow it out.

Simon Difford

15th June 2020 at 18:40

Cream to mellow is a good idea. It is on the boozy side but does taste reminiscent of a chocolate biscuit - a Bourbon Biscuit indeed as used for the garnish.