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
Jump to

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.

View readers' comments

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.

Join the discussion

Showing 6 comments for Chocolate Biscuit.
See discussion in the Forum

Please log in to make a comment

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.

See discussion in the Forum