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Mike Gibb’s Avatar Mike Gibb
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]
Mike Gibb’s Avatar Mike Gibb
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!