DOUBLE MARTINI RECIPE RECIPES

Name: Double Chocolate Martini
Prep time: 5 min
Total time: 5 min
Yield: 1 serving.
Ingredients: Grated chocolate; 1 maraschino cherry; Chocolate syrup, optional; Ice cubes; 2-1/2 ounces half-and-half cream; 1-1/2 ounces vodka; 1-1/2 ounces chocolate liqueur; 1-1/2 ounces creme de cacao

DOUBLE CHOCOLATE MARTINI RECIPE: HOW TO MAKE IT

Double Chocolate Martini Recipe: How to Make It image

Is it a beverage or a dessert? Don't let its looks fool you: This chocolate martini is potent but good! —Deb Williams, Peoria, Arizona

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving.

Number Of Ingredients 8

Ingredients

Grated chocolate
1 maraschino cherry
Chocolate syrup, optional
Ice cubes
2-1/2 ounces half-and-half cream
1-1/2 ounces vodka
1-1/2 ounces chocolate liqueur
1-1/2 ounces creme de cacao

Steps:

Sprinkle grated chocolate onto a plate. Moisten the rim of a martini glass with water; hold glass upside down and dip rim into chocolate. Place cherry in glass. If desired, garnish glass with chocolate syrup., Fill a tumbler or mixing glass three-fourths full with ice. Add the cream, vodka, chocolate liqueur and creme de cacao; stir until condensation forms on outside of tumbler. Strain into glass; serve immediately.

Nutrition Facts : Calories 569 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 45mg sodium, CarbohydrateContent 51g carbohydrate (46g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES

Hollandaise sauce recipe | Jamie Oliver sauce recipes image

Total Time 20 minutes

Number Of Ingredients 4

Ingredients

150 g unsalted butter
2 large free-range egg yolks
1 dessert spoon white wine vinegar
1 lemon

Steps:

1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
5. Keep whisking, and then start adding the melted butter by slowly drizzling it in, whisking all the time, till all the butter has been incorporated. The result should be a lovely, smooth, thick sauce.
6. Season carefully with sea salt and black pepper, and loosen if necessary with little squeezes of lemon juice. Keep tasting the sauce until the flavour is to your liking.

Nutrition Facts : Calories 92 calories, FatContent 9.9 g fat, SaturatedFatContent 5.9 g saturated fat, ProteinContent 0.6 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

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1. Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering.
2. Place the butter in a medium pan over a low heat, so it starts to melt but doesn’t burn. When the butter has melted, take it off the heat.
3. Place the egg yolks in your heatproof mixing bowl, which you should then place over the pan of just-simmering water. It’s important that the saucepan is on a low heat, or the eggs will scramble.
4. Using a balloon whisk, start to beat your eggs, then whisk in your white wine vinegar.
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See details

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1. Preheat the oven to 180°C/350°F/gas 4.
2. Trim and finely chop the spring onions and put them into a large frying pan on a medium-low heat with a little drizzle of oil.
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7. Warm the muffins in the oven.
8. Meanwhile, simply press an oiled sheet of good-quality clingfilm into an oiled teacup, then crack 2 eggs into it to cheat a double-yolker. Bring the sides up, ease out any air, twist together and tie a tight knot to pouch the egg into a parcel – it’s very easy.
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