Tiptree Black Forest Sparkle
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Author:
Servings
1
A pretty and indulgent after-dinner dessert mocktail with all the flavours of a black forest gateau with a glittery touch; a gold cacao nib rim.
Ingredients
For the cocoa rim
- 2 tbsp cacao nibs
- A few pumps of edible gold spray
-
1tbsp Tiptree Chocolate Spread
For the mocktail
-
1tbsp Tiptree Black Cherry Conserve
-
1 tbsp Tiptree Chocolate Spread
- 100ml cold sour cherry juice
- 2 ice cubes
- Approx. 30ml cold soda water
To Serve
-
1 cherry with stem, either fresh, or a maraschino cherry
Directions
Rim the glass
- Take a small paintbrush and paint chocolate spread around the outside rim of the glass.
- Spray edible gold dust onto the cacao nibs and mix to turn them gold. Tip them onto a shallow dish with a diameter like that of the glass.
- Roll the outside edge rim of the cocktail glass in the cacao nibs to stick them on and put aside.
Make the mocktail
- Add the Black Cherry Conserve, Chocolate Spread, sour cherry juice and a couple of ice cubes to a cocktail shaker or empty Tiptree jar. Add the lid and shake vigorously until mixed.
- Strain the mixture using a fine sieve and pour carefully into the cocktail glass, ensuring you don’t disturb the rim.
- Top up the glasses with soda water.
- To garnish, cut a slit
in a cherry and perch it on top of the glass. Cocktail umbrella optional!
