Chocolate Martini
A chilled chocolate martini shaken with vodka, chocolate liqueur, creme de cacao, and cream, then strained into a cocoa-rimmed glass.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 5 min.
- Serves 2 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Chocolate Martini recipe takes 5 min and makes 2 servings. It is a dessert drink built from vodka, chocolate liqueur, creme de cacao, and a splash of cream or half-and-half, shaken hard with ice and strained into a chilled, cocoa-rimmed glass.
Helpful guides
Instructions
Chill two martini glasses in the freezer for at least 10 minutes, or fill them with ice water while you work. A cold glass keeps the drink from warming and turning thin at the table.
Mix the cocoa and sugar on a small plate, rub a damp fingertip around the outer rim of each glass, and dip the rim into the mixture. Coating only the outside edge keeps the cocoa out of the drink, where it would turn gritty.
Combine the vodka, chocolate liqueur, creme de cacao, and half-and-half in a shaker with the ice. Fill the shaker no more than two-thirds full so the liquid has room to move.
Shake hard for 12 to 15 seconds, until the outside of the shaker feels cold and frosty. Gentle shakes chill and dilute without aerating, and the cream needs the agitation to blend smoothly.
Strain into the chilled glasses through a fine sieve or the shaker strainer, leaving the ice behind. Pour slowly down the side of the glass so the cocoa rim stays intact.
Garnish with chocolate shavings or a chocolate square and serve right away. Cream separates as the drink sits, so stir once with a small spoon if it waits a few minutes.
Troubleshooting — fixes, not repeats
- If the drink tastes harsh, the pours were heavy or the liqueurs were very sweet and low in quality. Measure the vodka, and stir in an extra 1/2 ounce of cream to soften the edges.
- If the cocoa rim runs down the glass, the glass was warm or too much liquid was used to wet the rim. Chill the glasses first and use only a thin damp edge.
- If the martini is watery, the ice was wet or the drink sat too long after straining. Shake with fresh, dry ice.
- If the cream looks grainy, cold cream met warm liqueurs. Keep the cream refrigerated and shake briefly with one fresh cube if it starts to break.
Make it your way
- Old Dhaka style: For a nonalcoholic chocolate martini, stir 3 ounces of chocolate milk with 2 ounces of cold brew or espresso and 1 ounce of half-and-half, then shake with ice and strain into the cocoa-rimmed glass.
- A mint version adds 1/4 ounce of creme de menthe.
- Use vanilla vodka plus a splash of espresso for a mocha martini, or swap the cream for coconut milk.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
FAQ
Can I make a batch for a party?
Yes. Stir the vodka, liqueurs, and cream together in a pitcher in the same proportions, refrigerate up to 2 hours, and shake individual servings with ice as guests arrive. Rim the glasses ahead and keep them chilled.
What can I use instead of creme de cacao?
Chocolate liqueur alone works if you increase it to 3 ounces and add a splash of simple syrup. A coffee liqueur can stand in for part of the creme de cacao for a mocha flavor.
Is a chocolate martini very strong?
It carries about 3 ounces of spirits per glass, so it drinks stronger than it tastes, and it is for adults 21 and over only. Serve it in a small glass with food, and offer the nonalcoholic version to anyone who wants the flavor without the alcohol.