Chocolate Puff
-
Chocolate Puff
Serve in an Old-fashioned glass
| 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) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
How to make:
- Select and pre-chill an Old-fashioned glass.
- Prepare Cadbury's Flake bar for the garnish.
- SHAKE all ingredients with ice.
- FINE STRAIN into ice-filled glass.
- 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
Sweet
Medium
Dry/sour
Review:
Smooth as you like. The orange is surprisingly evident.
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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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]
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]
Agree with the point about the orange hit. Very good!