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.