Chocolate martini with raspberry shortbread

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 3–4


By Matt Tebbutt
From Saturday Kitchen


For the raspberry shortbread

  • 100g/3½oz unsalted butter, softened
  • 50g/1¾oz caster sugar (or soft light or dark brown sugar), plus 20g/¾oz for sprinkling
  • 150g/5½oz plain flour
  • ¼ tsp vanilla extract (or vanilla seeds from a pod or essence)
  • 20g/¾oz freeze-dried raspberry powder, for sprinkling

For the chocolate martini

  • 150g/5½oz dark, white or milk chocolate eggs, broken into small pieces
  • 230ml/8fl oz double cream
  • 50ml/2fl oz vodka
  • 100ml/3½fl oz Irish cream or other cream-based alcohol
  • 2 ice cubes
  • freeze-dried raspberry powder, to decorate