Get ready for dessert in a drink with these unbelievably decadent Dark Chocolate Salted Caramel White Russians! This recipe takes the classic White Russian cocktail (vodka, coffee liqueur, cream) and transforms it into an indulgent treat by adding rich homemade dark chocolate fudge sauce and luscious salted caramel. I absolutely love this Chocolate Caramel White Russian – it’s creamy, sweet, salty, chocolatey, with that coffee kick… basically everything wonderful in one glass! It’s the perfect special occasion cocktail or after-dinner drink to satisfy your sweet tooth any time of year, even on a lovely spring evening like today, May 6th!
Why You’ll Love This Chocolate Caramel White Russian
- Ultimate Dessert Cocktail: Rich, creamy, sweet, and satisfying – truly dessert in a glass!
- Decadent Flavor Combo: Dark chocolate fudge, salted caramel, coffee liqueur, vodka, and cream – pure indulgence!
- Homemade Fudge Sauce: The easy homemade sauce adds incredible richness (and you’ll have extra!).
- Impressive Presentation: The caramel/sprinkle rim and chocolate drizzle make it look super fancy.
- Unique Twist on a Classic: Elevates the simple White Russian into something truly special.
Ingredients for Dark Chocolate Salted Caramel White Russians
Here’s what you’ll need to craft this decadent dessert cocktail. The full list with measurements is in the recipe card below.
Dark Chocolate Fudge Sauce
- Heavy cream (Dairy)
- Light corn syrup* (Sweetener/Texture) (Or substitute glucose syrup, honey, maple syrup – see Variations)
- Packed light brown sugar (Sweetener)
- Dark chocolate (70% recommended), chopped (Chocolate) (Specific brand Chocolove mentioned)
- Salt (Seasoning)
- Unsalted butter (Fat)
- Vanilla extract (Flavoring)
Cocktail
- Vodka (Liquor)
- Coffee Liqueur (like Kahlúa)* (Liqueur) (Essential White Russian ingredient, added based on instructions)
- Chocolate fudge sauce (from above) (Sauce)
- Salted caramel sauce (store-bought or homemade) (Sauce)
- Heavy cream (Dairy)
- Ice (crushed recommended) (Ice)
Rim & Garnish
- Salted caramel sauce (for rimming) (Sauce)
- Gold sprinkles (or other sprinkles) (Garnish)
- Extra chopped dark chocolate (optional garnish) (Chocolate)
(Notes refer to original recipe details/suggestions & necessary additions) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the rich combination here, but feel free to adapt this Chocolate Caramel White Russian:
- Corn Syrup Substitute: If unavailable, try glucose syrup, golden syrup, or potentially maple syrup/honey in the fudge sauce (texture might vary slightly). Or look for fudge sauce recipes without corn syrup.
- Different Liqueur: Swap Kahlúa for another coffee liqueur or even a chocolate liqueur like Godiva.
- Make it Dairy-Free/Vegan: This is challenging due to the heavy cream in both sauce and drink, plus butter and potentially chocolate/caramel. Use full-fat canned coconut milk/cream instead of heavy cream, coconut oil for butter, ensure chocolate/caramel are dairy-free, and use a dairy-free Bailey’s Almande or similar for a different creamy liqueur vibe if desired (omit Kahlúa then maybe).
- Nutty Twist: Use a chocolate-hazelnut liqueur instead of coffee liqueur.
- Skip the Rim: Omit the caramel/sprinkle rim for a slightly less sweet version.
- Coffee Base: Use strong chilled coffee or cold brew instead of coffee liqueur for less sweetness/alcohol.
How to Make a Dark Chocolate Salted Caramel White Russian
Making this decadent Chocolate Caramel White Russian involves prepping the sauce and glass first:
Make the Dark Chocolate Fudge Sauce
- First, I make the amazing fudge sauce (which makes extra – yay!). In a medium saucepan, I combine the heavy cream, light corn syrup (or substitute), packed light brown sugar, salt, and half of the chopped dark chocolate.
- I bring this mixture just to a simmer over medium heat, stirring constantly until the chocolate melts and the sugar dissolves. I let it simmer gently for 2-3 minutes. Crucially, I don’t let it boil rapidly, as this can cause separation.
- I remove the saucepan from the heat. I immediately add the remaining chopped dark chocolate, the unsalted butter, and the vanilla extract.
- I stir continuously until the residual heat melts everything completely and the sauce is incredibly smooth and glossy.
- I set the fudge sauce aside to cool completely before making the cocktails. (Leftovers store beautifully in the fridge!)
Prepare the Glass
- Now, I prep my serving glass (a rocks glass or old fashioned glass works well). I pour some salted caramel sauce onto a small plate and some gold sprinkles onto another small plate.
- First, I dip the rim of the glass into the salted caramel sauce, coating the edge.
- Then, I immediately dip the caramel-coated rim into the gold sprinkles until they adhere nicely. Looks fancy!
- Next, I take some of the cooled chocolate fudge sauce and drizzle it artfully on the inside of the prepared glass.
- I fill the glass with crushed ice.
Mix the Cocktail
- In a cocktail shaker filled with a few regular ice cubes, I add the vodka, the coffee liqueur (like Kahlúa – this was missing from the original list but mentioned in instructions!), 2 teaspoons (about 1 ounce) of the cooled chocolate fudge sauce, 1 small spoonful (about ½ ounce) of the salted caramel sauce, and the heavy cream. (Note: This recipe mixes directly in the serving glass in the original instructions, step 2 of cocktail. Shaking is also an option for better chilling/mixing, presented here.)
- (Shake Option): Secure the lid and shake well for 15-20 seconds until chilled. Pour/Strain into the prepared glass.
- (Build in Glass Option – per original): Add vodka, Kahlúa, fudge sauce, salted caramel, and heavy cream directly to the ice-filled, rimmed, drizzled glass. Stir well to combine and lift the sauces from the bottom.
Garnish and Serve
- Add a splash more cream
- Drizzle caramel, sprinkle chocolate
- Serve!
Tips and Tricks for the BEST Dessert Cocktail
Here are my secrets for making this Chocolate Caramel White Russian truly decadent:
- Quality Ingredients: Use good quality dark chocolate (70% recommended), real butter, heavy cream, and spirits you enjoy for the best flavor.
- Don’t Boil Fudge Sauce/Cream: Gentle simmering and heating are key to smooth sauces and preventing separation when dealing with cream and sugar/chocolate.
- Cool Fudge Sauce: Ensure the fudge sauce is completely cool before adding it to the cold drink.
- Natural Caramel Sauce: Use a good quality salted caramel sauce, store-bought or homemade.
- Crushed Ice: Using crushed ice helps chill the drink quickly and looks nice in the glass.
How to Serve
This Dark Chocolate Salted Caramel White Russian is best served immediately while cold and decadent! Enjoy it:
- As a Dessert Cocktail: The perfect sweet ending to a special meal.
- For Holiday Gatherings: A festive and indulgent treat for Christmas or New Year’s Eve (plan ahead!).
- Girls’ Night In: A fun and fancy cocktail to share.
- After Dinner Treat: Instead of a traditional dessert.
Serve immediately in the prepared rimmed and drizzled glass, topped with extra caramel and chocolate.
Make Ahead and Storage
- Fudge Sauce: The dark chocolate fudge sauce can be made well in advance (up to 2 weeks) and stored in an airtight container in the refrigerator. Let it come towards room temperature or warm very slightly to make it pourable/drizzle-able.
- Cocktail: This cocktail is best assembled fresh just before serving.
FAQs about Chocolate Caramel White Russian
- What is Kahlúa? Is it necessary?
- Kahlúa is a popular brand of coffee liqueur. It’s a key ingredient in a traditional White Russian, providing the coffee flavor. You could substitute another brand of coffee liqueur (like Tia Maria) or even use 1 ounce of very strong, chilled espresso or cold brew concentrate plus a little extra sweetener if needed, though the flavor will be different. It was missing from the ingredients but included in the steps.
- Can I make this less sweet?
- Yes. Reduce the amount of brown sugar slightly in the fudge sauce, use less fudge sauce and salted caramel in the drink, and potentially use a less sweet coffee liqueur or strong espresso instead.
- What if I can’t find light corn syrup?
- You can substitute glucose syrup if available. Honey or maple syrup could also work in the fudge sauce, adding their own distinct flavors. Some recipes omit it entirely, but it helps prevent the sugar from crystallizing and creates a smoother texture.
Enjoy this incredibly indulgent, decadent, and delicious Dark Chocolate Salted Caramel White Russian! It’s truly dessert in a drink.
Print
Dark Chocolate Salted Caramel White Russians
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Drinks, Cocktails, Dessert Drink
- Cuisine: American
Ingredients
Scale
For the Dark Chocolate Fudge Sauce (Makes Extra):
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 (3.2 ounce) bars 70% dark chocolate, chopped (approx. 6.4 oz total)
- 1 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For the Cocktail (per serving):
- 1 1/2 ounces vodka
- 1 ounce Kahlúa (or other coffee liqueur) (Note: Added based on instructions)
- 2 teaspoons (about 1/3 ounce) Dark Chocolate Fudge Sauce (from recipe above)
- 1 small spoonful (about 1/2 ounce) salted caramel sauce
- 2 ounces heavy cream (plus an extra splash for topping)
- Crushed ice
For Serving/Rim & Garnish:
- Salted caramel sauce (for rimming and drizzle)
- Gold sprinkles (or other festive sprinkles)
- Extra chopped dark chocolate
Instructions
1. Make the Dark Chocolate Fudge Sauce:
- In a medium saucepan, combine the heavy cream, light corn syrup, brown sugar, salt, and half of the chopped dark chocolate.
- Place over medium heat and bring to a gentle simmer, stirring constantly, until the chocolate is melted and the sugar is dissolved. Simmer for 2-3 minutes, stirring. Do not let the mixture boil vigorously.
- Remove the saucepan from the heat. Add the remaining chopped dark chocolate, the butter, and the vanilla extract. Stir until the remaining chocolate and butter are completely melted and the sauce is smooth.
- Set aside to cool completely before making the cocktails. (Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently.)
2. Prepare the Glass:
- Pour some salted caramel sauce onto a small plate. Place the gold sprinkles on another small plate.
- Dip the rim of your serving glass first into the salted caramel, then immediately into the gold sprinkles, rotating to coat the rim evenly.
- Drizzle some of the cooled chocolate fudge sauce on the inside walls of the prepared glass.
- Fill the glass with crushed ice.
3. Assemble the Cocktail:
- Pour the vodka, Kahlúa, 2 teaspoons of the cooled chocolate fudge sauce, 1/2 ounce of salted caramel sauce, and 2 ounces of heavy cream into the ice-filled glass.
- Stir well with a stirrer or long spoon until the ingredients are combined and chilled, and the chocolate sauce and caramel are mostly mixed into the drink.
4. Garnish and Serve:
- Top the drink with a small extra splash of heavy cream.
- Drizzle with a little more salted caramel sauce.
- Sprinkle with extra chopped dark chocolate.
- Enjoy immediately!
Notes
- Fudge Sauce: Cook the sauce gently to prevent separation. Use good quality dark chocolate (70% recommended). Ensure the sauce cools completely before storing or using in the cold drink.
- Caramel Sauce: Use store-bought or homemade salted caramel sauce.
- Kahlúa: Coffee liqueur is essential for a White Russian flavor profile. Kahlúa is classic, but others work.
- Cream: Heavy cream provides the traditional richness. Half-and-half can be substituted for a lighter version.
- Rimming: The caramel and sprinkle rim is optional but festive.
- Storage: The cocktail is best enjoyed immediately. Leftover fudge sauce can be stored as noted above.