Chocolate Puff

Difford’s Guide
Discerning Drinkers (9 ratings)

Serve in an Old-fashioned glass

Ingredients:
1 oz Light gold rum (1-3 year old molasses column)
1 oz Dutch Cacao white crème de cacao
6 barspoon Yoghurt (natural)
2 twist Orange (fresh)
14 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare Cadbury's Flake bar for the garnish.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into ice-filled glass.
  5. Crumble a piece of Cadbury's Flake bar over the cocktail.

Allergens:

Recipe contains the following allergens:

  • Yoghurt (natural) - Dairy

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 4/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10

Review:

Smooth as you like. The orange is surprisingly evident.

View readers' comments

History:

Created in 2002 by Wayne Collins for Maxxium UK.

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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6th December 2024 at 21:05
I made this with Giffard's crème de cacao (which leans to a dark chocolate flavour), 50g of fromage frais cf yoghurt, and 20ml fresh orange juice cf "2 twists orange".

Very nice chocolate plus orange; smooth mouthfeel (rather than creamy). I'd definitely make again, but how do I incorporate '2 twists orange'? Am I throwing 2 strips of zest in? expressing zest from two strips? or something else?
[Chocolate Puff]
25th December 2024 at 12:47
I will NEVER make another cocktail using a life culture dairy product (and that's all you need to know).

I remade this with a pasteurised fromage blanc (=quarg?) (cf live fromage frais).

/ A Chocolate Puff made with fromage blanc is suggestive of a good cheesecake, and showcases the light gold rum very well. Crumbled flaky chocolate would have been perfect, but I leant into the cheesecake and subbed 6 discrete drops of marasca syrup onto the surface to give a slight but welcome variation to the different sips. A fine dessert cocktail.

[Chocolate Puff]
Stuart Davies’ Avatar Stuart Davies
3rd December 2021 at 16:56
I used Briottet’s crème de cacao blanc and garnished with finely chopped milk chocolate.
Agree with the point about the orange hit. Very good!