World Chocolate Day is right around the corner, and drinks retailer The Bottle Club have compiled their favourite chocolate based cocktail recipes to help satisfy any sweet cravings.

Serve up one of their indulgent chocolate flavoured cocktail recipes as an alternative to dessert, with ingredients and recipes listed below:

Chocolate Orange Espresso Martini

If you’ve not yet tried gin and coffee cocktails, then you are missing out big time. This slightly sweeter version of an Espresso Martini with a chocolate tangy twist might just be right up your street.

INGREDIENTS:
50ml Sipsmith Orange & Cacao Gin
30ml sugar syrup
20ml Bottega Nero Cioccolato Nero e Grappa Liqueur
Orange twist to garnish

METHOD:
Add your Valencian Orange Pin Gin to a cocktail shaker along with the sugar syrup and the grappa liqueur.
Fill to about 2/3 with ice and shake well.
Use a strainer to pour the liquid into a Martini glass.
Garnish with an orange twist.

2. Nutella Martini

If your sweet tooth comes alive in summer, this is the perfect cocktail for a cosy night in. You might not have considered putting your favourite nutty spread in a cocktail before, but Nutella, Vodka and Amaretto are truly a match made in heaven.

INGREDIENTS:
400ml whole milk (or swap out for nut milk)
2 (very) heaped scoops of Nutella
1 heaped spoonful of cocoa powder
3 shots of Smirnoff Red Label Vodka
2 shot Amaretto
Ice
Additional Nutella & chopped hazelnuts (for garnish)

METHOD:
Gently heat the milk in a pan, with the Nutella and cocoa powder
Stir until smooth and sufficiently warmed through
Spread some Nutella onto a side plate, and cover another plate in chopped hazelnuts
Dip the rim of your glass into the chocolate and twist
Once dipped in the Nutella, dip the glass into the pile of nuts
When your chocolate milk is nice & cold, pour into a cocktail shaker and add the vodka and Amaretto
Shake it and enjoy!

3. Boozy Coconut Chocolate Rum

Why not create a taste of the Caribbean and incorporate some coconutty rum flavours into your boozy tipple. While rum flavours can vary from banana, pineapple, spiced, coconut, and vanilla, there is something about the light coconut taste which just works well with rich chocolate and whipped cream.

For your boozy tipple, Mahiki Coconut Rum Liqueur is a smooth, fresh coconut flavour with a sweet finish.

INGREDIENTS:
(Serves 2)
4 cups of coconut milk
32 g unsweetened cocoa powder
32 g granulated sugar
64 g semisweet chocolate chips
1/4 teaspoon pure vanilla extract
110 ml Mahiki Coconut Rum Liqueur
Whipped cream
Toasted coconut

METHOD:
Warm the milk, cocoa powder and sugar over medium heat in a small saucepan.
Whisk constantly until simmering (but not boiling).
Add chocolate chips and whisk until the chocolate chips melt and fully incorporate. Whisk in vanilla extract and pour into mugs. Add Mahiki Coconut Rum Liqueur
Top with whipped cream and toasted coconut and chocolate syrup, if desired. Serve immediately.

4. Biscoff Martini

Just when you thought an espresso martini couldn’t get any better, behold the Biscoff espresso martini. Perfect for those looking to impress a date this World Chocolate Day, or for a fun night in with friends.

INGREDIENTS:
Ice
2 oz. Vodka – The Bottle Club recommends Smirnoff’s espresso vodka
2-3 oz. Lotus Biscoff sauce or spread (if you get the smooth spread we recommend you heat this up so it makes a lighter consistency for your martini. To do this you will need a small pan of boiling water and a bowl – melt as though you would butter)
Biscoff biscuits for topping

METHOD:
Add the ice, vodka, coffee liquor and lotus sauce/melted spread together in your cocktail shaker. Shake it up, pour into a martini glass and enjoy.
Alternatively, if you are in a rush then you can add Lotus Biscoff sauce to Bottle Proof Espresso Martini in a cocktail shaker with ice. Bottle Proof pre-made cocktails are ideal for those having a last minute get together.

5. Boozy Chocolate Bourbon Brownies

Bourbon and brownies – a dreamy combination we love to see. If the cocktail recipes aren’t enough to tantalise your taste buds, these bad boys are the perfect mix of smokey and sweet, and the even better news is that they’re so easy to make.

INGREDIENTS:
60ml (¼ cup) Jim Beam Double Oak Bourbon Whiskey
32g (¼ cup) semi-sweet chocolate chips
200g (1.5 cups) plain flour
200g (1.5 cups) sugar
1 tsp baking powder
2 eggs
32g (¼ cups) melted unsalted butter
60ml (¼ cup) vegetable oil
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
¼ tsp salt

METHOD:
Preheat your oven to 180 degrees.
Combine the flour, baking powder, salt and unsweetened cocoa powder in a large bowl and whisk together.
Microwave your semi-sweet chocolate chips for 25 seconds (or until they are soft) and whisk to a smooth paste in a bowl.
In a separate large bowl, add your eggs and whisk until frothy.
Add your melted butter, vanilla extract and vegetable oil into the same bowl and whisk until you have a smooth batter. Then add your sugar, melted chocolate chips, bourbon and whisk thoroughly.
Add half of your dry ingredients mixture into the wet ingredients bowl and fold gently.
Add the remaining half into the bowl and fold gently until the flour is mixed.
Transfer the mixture into a greased square tin with baking paper and bake in the oven at 180 degrees for 20-25 minutes.
Once done, cut your brownies in squares and allow to cool completely before delving in.