Non-alcoholic cocktail “Chocolate Shooter with Cream” – detailed recipe. The author of the recipe – Cyrus Restaurant (USA) restaurant Share with friends: 
Photo of the dish: Can Okada Time: 5 min. Difficulty: Easy Quantity: 1 cocktail. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For chocolate syrup:
- 1 tbsp. Sahara
- 1 3/4 Art. cocoa powder
- 2 tbsp. l vanilla extract
- A pinch of salt
For one cocktail:
- 1.5 tsp chocolate syrup
- 1.5 tsp low-fat cream (10% fat)
- Sparkling water
Recipes with similar ingredients: cocoa, vanilla extract, cream, sparkling water
Recipe preparation:
- To make chocolate syrup: mix sugar in a saucepan and 1.5 tbsp. water, bring to a boil. Add cocoa powder, vanilla extract and salt, mix with a whisk until smooth consistency. Then completely cool the chocolate syrup.
- Pour into a chilled shot glass shot glass (45 ml.) chocolate syrup and put in a cold place for 5 – 10 minutes. Slowly pour cream into a glass, then fill to the top sparkling water. Stir the cocktail before use.
- Store the remaining chocolate syrup in a cool place for 6 months.
