Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0
We highly recommend an eclair pairing with this sweet cocktail, made at McGillin's Olde Ale House. Click here for more ways to drink your dessert.
Mix all ingredients in blender. Serve in cocktail glass.
There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.
When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.
Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.
More Stories by Marcy Franklin
Drink Editor for The Daily Meal. Originally from Colorado, now living in New York City.
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