I perfected a silky chocolate Baileys martini that deserves a spot on your Baileys Martini Recipes board and is too good not to pin.

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I love serving a silky Baileys Chocolate Martini that somehow turns a quick night in into something a little dangerous and utterly worth it. It’s the kind of concoction that sits proud on my Baileys Martini Recipes list and flirts with all the Chocolate Baileys Drinks I adore.

The richness comes from good Baileys Irish Cream and a little crown of chocolate shavings that make people pause before they sip. I mess up measurements sometimes, and that’s part of the charm, cause every batch feels a bit different.

Try it when you want to impress without too much fuss.

Ingredients

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Baileys Irish Cream: Sweet, creamy liqueur, adds body and booze, lots of sugar, not very healthy.
Vodka, regular or vanilla: Neutral spirit, boosts alcohol, vanilla adds aroma, no nutrients, calories only.
Chocolate liqueur or crème de cacao: Deep chocolate flavor, sweet, gives cocoa notes, contains sugar and extra calories.
Heavy cream or half and half: Thick, adds silkiness and fat, raises calories, makes drink richer and smoother.
Chocolate syrup: Sweet, sticky, coats glass rim, adds sweetness and visual wow, high sugar.
Unsweetened cocoa powder: Bitter chocolate dust, low sugar, gives chocolate depth and light bitterness.
Chocolate shavings or grated chocolate: Pretty garnish, adds texture and extra chocolate hit, mostly decorative and sweet.
Ice cubes: Chills drink, dilutes slightly, balances sweetness, keeps it icy cold.

Ingredient Quantities

2 oz Baileys Irish Cream

1 oz vodka, regular or vanilla

1 oz chocolate liqueur or crème de cacao

1/2 oz heavy cream or half and half (optional, adds extra creamyness)

1 tablespoon chocolate syrup

Ice cubes, about 4 to 6

Chocolate shavings or grated chocolate for garnish

Unsweetened cocoa powder, a small pinch for dusting

How to Make this

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1. Chill a martini glass in the freezer for 10 minutes or fill it with ice water while you prep, then wipe dry. Drizzle about half of the 1 tablespoon chocolate syrup inside the glass for a pretty swirl and run some on the rim, then dust the rim lightly with unsweetened cocoa powder so it sticks.

2. Fill a cocktail shaker with 4 to 6 ice cubes.

3. Add 2 oz Baileys Irish Cream, 1 oz vodka (regular or vanilla), 1 oz chocolate liqueur or crème de cacao, the remaining half tablespoon chocolate syrup, and 1/2 oz heavy cream or half and half if you want it extra creamy.

4. Seal the shaker and shake vigorously for about 15 to 20 seconds until the outside of the shaker feels very cold and the mix is slightly frothy. Don’t overdo it or you’ll water it down.

5. If you want the smoothest drink, double strain through a fine mesh strainer into the chilled, syrup-drizzled glass to catch any tiny ice shards.

6. Garnish with a generous pile of chocolate shavings or grated chocolate in the center.

7. Finish with a small pinch of unsweetened cocoa powder dusted over the shavings for a pretty contrast and a hint of bitterness.

8. Taste and adjust: add a splash more cream if you want silkier texture, or an extra teaspoon of chocolate syrup if you like it sweeter. Serve right away, it’s best cold.

Equipment Needed

1. Martini glass, chilled (wipe dry after ice water)
2. Cocktail shaker with lid, any kind will do
3. Jigger or measuring shot glass for accurate pours
4. Fine mesh strainer for double-straining out tiny ice bits
5. Ice tongs or scoop, you dont want bare hands in the ice
6. Long bar spoon or regular spoon for mixing and drizzling
7. Microplane grater or veggie peeler for chocolate shavings
8. Small sieve or tea strainer to dust the cocoa powder
9. Clean kitchen towel to wipe the rim and catch drips

FAQ

2 oz Baileys Irish Cream

1 oz vodka, regular or vanilla

1 oz chocolate liqueur or crème de cacao

1/2 oz heavy cream or half and half (optional, adds extra creamyness)

1 tablespoon chocolate syrup

Ice cubes, about 4 to 6

Chocolate shavings or grated chocolate for garnish

Unsweetened cocoa powder, a small pinch for dusting

Q: How many servings does this make? A: This recipe makes one martini, so double or triple the amounts if you need more.

Q: Can I make it ahead of time? A: Yes you can pre mix the alcohols and store in the fridge for up to 24 hours, but dont shake with ice until just before serving or it wont be as frothy or cold.

Q: What if I dont have chocolate liqueur? A: Use crème de cacao or a coffee liqueur like Kahlua for a different but nice flavor, or add a bit more chocolate syrup if nothing else is available.

Q: Can I make a nonalcoholic version? A: Sure, swap Baileys for a nonalcoholic cream syrup or mix milk or cream with chocolate syrup and a drop of vanilla extract, use nonalcoholic distilled spirits if you have them. It wont be the same but its tasty.

Q: How do I make it extra creamy? A: Use heavy cream instead of half and half, make sure every ingredient is cold, and shake well with ice to aerate it a bit.

Q: Any serving suggestions for leftovers? A: Leftover mix can be kept in the fridge for a day and used over ice with a splash of cold milk, or warmed gently and used as a boozy hot chocolate if you like.

Creamy And Delicious Baileys Chocolate Martini Recipe To Savor Substitutions and Variations

Creamy And Delicious Baileys Chocolate Martini Recipe To Savor

This is my favorite late-night treat, it’s smooth, chocolatey and dangerously easy to drink. It tastes like dessert in a glass, and you can make it fancy with a chocolate rim and shavings. Try it for a cozy date night or just when you wanna treat yourself.

Ingredients

2 oz Baileys Irish Cream
1 oz vodka, regular or vanilla
1 oz chocolate liqueur or crème de cacao
1/2 oz heavy cream or half and half (optional, adds extra creamyness)
1 tablespoon chocolate syrup
Ice cubes, about 4 to 6
Chocolate shavings or grated chocolate for garnish
Unsweetened cocoa powder, a small pinch for dusting

Directions
1. Chill your martini glass in the freezer for 5 to 10 minutes, it makes the drink feel extra luxe.
2. If you want a chocolate rim, drizzle chocolate syrup around the inside rim of the glass, then dip the rim lightly into unsweetened cocoa powder or grated chocolate. It won’t be perfect, but thats part of the charm.
3. In a cocktail shaker add the Baileys, vodka, chocolate liqueur, heavy cream (if using), chocolate syrup and ice.
4. Shake hard for about 15 to 20 seconds until the outside of the shaker is frosty, this gives a nice frothy texture.
5. Strain into the chilled, rimmed martini glass.
6. Garnish with chocolate shavings and a very light dusting of cocoa powder. Serve right away.

Quick tips
– Use vanilla vodka for a sweeter, more dessert-like drink.
– If it’s too thick, add a splash more vodka or a few drops of milk.
– For extra flair, top with whipped cream and a few chocolate curls.

Substitutions

Baileys Irish Cream – swap with another cream liqueur like Amarula or Carolans, or use a nonalcoholic Irish cream syrup for a booze-free version.
Vodka – use vanilla vodka for extra sweetness, or try white rum for a slightly rounder, softer profile.
Chocolate liqueur or crème de cacao – replace with 1 oz good-quality chocolate syrup plus a splash (1/4 oz) of vodka to mimic the boozy chocolate note.
Heavy cream or half and half – use full-fat canned coconut milk or coconut cream for a dairy-free option, or thinned mascarpone (mix 1 tbsp mascarpone with 1 tbsp milk) for a richer mouthfeel.

Pro Tips

– Chill everything, not just the glass. Pop the martini glass in the freezer and keep your Baileys and cream in the fridge so the drink stays cold longer and you dont have to over-shake and water it down. If you cant refrigerate the liqueurs at least use very cold cream.

– Use big ice cubes and shake hard but short, about 15 to 20 seconds. Big cubes melt slower so you get froth without turning it into watered-down milk, and a vigorous short shake gives you that silky foam, dont keep chugging it or youll dilute the flavor.

– Double-strain through a fine mesh strainer for the smoothest texture, and freeze your chocolate bar for 10 minutes before grating so the shavings look nicer and hold up on top. Warm the syrup a couple seconds in the microwave if its too thick then drizzle for a cleaner swirl.

– Taste as you go and tweak small amounts, not giant pours. If its too sweet add a tiny pinch of cocoa or a drop of espresso or coffee liqueur, if its too light add a splash more cream, and if you want more vanilla notes use vanilla vodka instead of plain.

Creamy And Delicious Baileys Chocolate Martini Recipe To Savor

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a silky chocolate Baileys martini that deserves a spot on your Baileys Martini Recipes board and is too good not to pin.

Servings

servings

Calories

424

kcal

Equipment: 1. Martini glass, chilled (wipe dry after ice water)
2. Cocktail shaker with lid, any kind will do
3. Jigger or measuring shot glass for accurate pours
4. Fine mesh strainer for double-straining out tiny ice bits
5. Ice tongs or scoop, you dont want bare hands in the ice
6. Long bar spoon or regular spoon for mixing and drizzling
7. Microplane grater or veggie peeler for chocolate shavings
8. Small sieve or tea strainer to dust the cocoa powder
9. Clean kitchen towel to wipe the rim and catch drips

Ingredients

2 oz Baileys Irish Cream
1 oz vodka, regular or vanilla
1 oz chocolate liqueur or crème de cacao
1/2 oz heavy cream or half and half (optional, adds extra creamyness)
1 tablespoon chocolate syrup
Ice cubes, about 4 to 6
Chocolate shavings or grated chocolate for garnish
Unsweetened cocoa powder, a small pinch for dusting

Directions

Chill a martini glass in the freezer for 10 minutes or fill it with ice water while you prep, then wipe dry. Drizzle about half of the 1 tablespoon chocolate syrup inside the glass for a pretty swirl and run some on the rim, then dust the rim lightly with unsweetened cocoa powder so it sticks.
Fill a cocktail shaker with 4 to 6 ice cubes.
Add 2 oz Baileys Irish Cream, 1 oz vodka (regular or vanilla), 1 oz chocolate liqueur or crème de cacao, the remaining half tablespoon chocolate syrup, and 1/2 oz heavy cream or half and half if you want it extra creamy.
Seal the shaker and shake vigorously for about 15 to 20 seconds until the outside of the shaker feels very cold and the mix is slightly frothy. Don't overdo it or you'll water it down.
If you want the smoothest drink, double strain through a fine mesh strainer into the chilled, syrup-drizzled glass to catch any tiny ice shards.
Garnish with a generous pile of chocolate shavings or grated chocolate in the center.
Finish with a small pinch of unsweetened cocoa powder dusted over the shavings for a pretty contrast and a hint of bitterness.
Taste and adjust: add a splash more cream if you want silkier texture, or an extra teaspoon of chocolate syrup if you like it sweeter. Serve right away, it's best cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.