CHOCOLATE MARTINI - by Kelly Nicol
Shake over ice and strain into chilled cocktail glasses.Garnish with a lemon twist.
2 parts Vodka
1 part Chocolate liqueur
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IMPERIAL FIZZ - by Kelly Nicol
Combine first 4 ingredients in a cocktail shaker and shake vigorously. Divide between two glasses and top with chilled champagne.
2 oz rye or bourbon
2 tbsp lemon juice
½ tsp superfine sugar
3 or 4 ice cubes
Chilled champagne
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CHOCOLATE TRUFFLES - Ramona Persaud
In a large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm. Shape mixture into linch balls, then roll in powdered sugar or cocoa powder. Refrigerate in a tightly covered dish. Makes 6 dozen.
3 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla
Icing sugar or cocoa powder
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