An Italian Chocolate Martini is my idea of the perfect way to finish a meal. Rich, indulgent, and beautifully balanced, it combines the best parts of dessert and coffee in one elegant glass. While I’ll never turn down a decadent chocolate dessert paired with a French press, cappuccino, or a bold shot of espresso, sometimes a drinkable dessert feels just right—especially when a sweet liqueur alongside coffee isn’t quite enough.
That’s where after-dinner cocktails, or “liquid desserts,” shine. Chocolate martinis often lead the pack, with espresso martinis close behind. Both are popular vodka-based options, but for me, they don’t quite deliver the deep, satisfying fusion of chocolate and coffee that I’m after.
That’s why the Italian Chocolate Martini stands out. It’s where my cravings meet their match.
The Chocolate Flavor – Without the Chocolate
This Italian chocolate martini blends the bittersweet richness of Amaro Averna with the deep coffee notes of Kahlúa and a shot of freshly pulled espresso. The result is a luscious, frothy drink that honors both chocolate and coffee in equal measure. The finishing touch? Three roasted coffee beans nestled in the foam—a traditional garnish full of meaning.
Why Three Beans?
There must be exactly three beans—no more, no fewer. This tradition traces back to ancient Etruscans and carried forward by Italians who would drop coffee beans into a glass of sambuca as a playful nod, calling it con la mosca—”with the fly.” Over time, the number of beans settled at three, symbolizing something much more meaningful. The answer lies in the roots of Christianity and Catholicism where the number three has significant meaning. The Holy Trinity is but one example and along with it the three blessings. Each bean represents a blessing – Health, Wealth and Happiness, a perfect trio. I’ll drink to that—won’t you? Print
Italian Chocolate Martini
Cheers to Health, Wealth and Happiness in one cocktail!
Ingredients
- 1 oz chilled espresso
- 1–1/2 oz Amaro Averna Siciliano
- 1/2 oz Kahlua
- 3 roasted coffee beans – garnish
- Chocolate covered beans on the side
Instructions
- Chill a Nick & Nora or coupe glass in the fridge
- Brew and chill your espresso in the refrigerator, or with a quick pour over ice and immediately strain to prevent dilution and discard the ice
- Fill a shaker with the ingredients and dry shake without ice for a full minute to foam the espresso
- Add a few cubes of ice and shake vigorously for 2-3 seconds to quick chill your drink
- Strain into a chilled glass and garnish with three roasted beans on top and three chocolate covered coffee beans on the side
No Espresso Machine – No Problem
Buy hot shots of espresso at your favorite coffee shop and chill them in your refrigerator until ready to use!
Notes
The dry shake before the iced shake is the key to creating maximum foam.