Rum and chocolate cocktail

Rum expert Ian Burrell has joined forces with Chantal Coady, founder of Rococo Chocolates, to create this exotic concoction
Rum and chocolate cocktail
  • Rating:
  • Serves: 1
  • Prep Time: 10 minutes
  • Effort: easy


  • 35 ml Caribbean rum
  • 25 ml chocolate liqueur
  • 10 ml raspberry purée
  • 10 ml lychee puree, or juice
  • 1 small handful ice cubes
  • 10 ml double cream
  • powdered chocolate, for sprinkling
  • 3 raspberries, to garnish
  • 1 filled chocolate, or truffle, to serve


1. Shake the rum, chocolate liqueur, raspberry purée and lychee juice together with a few ice cubes in a cocktail shaker. Strain the mixture into a chilled cocktail glass.

2. Gently pour a small amount of cream over the back of a spoon and onto the surface of the liquid, creating a second layer.

3. Sprinkle with chocolate powder. Thread three raspberries on a cocktail stick and sit on the rim of the glass to decorate. Serve with a top-quality filled chocolate or truffle.

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