Very Easy 
15 minutes 
Serves 2
A luxurious, non-alcoholic twist on the classic espresso martini, layered with rich coffee and velvety chocolate indulgence. Salted Caramel Dark Chocolate lends a hint of buttery sweetness that melts into each sip, creating the ultimate cozy-chic fall moment.
Created in collaboration with @violetcooksthings, this mocktail blends bold espresso with creamy milk and house-made chocolate syrup for a smooth, satisfying balance of bitter and sweet. Finished with vanilla bean foam and shavings of Extreme Dark Chocolate, it’s pure café-style decadence, crafted with simple, wholesome ingredients for a taste experience that’s indulgently smooth and perfectly balanced.
Follow the recipe below or download the card to save for future use
Ingredients
For the Homemade Chocolate Syrup:
1 – 3.2 oz Chocolove Salted Caramel Filled Dark Chocolate Bar
1/2 cup heavy cream, hot but not scalding
For the Mocktail:
1/2 cup fresh espresso, cooled
3 oz homemade chocolate syrup
3 oz whole milk
1 teaspoon maple syrup
a handful of ice
For the Vanilla Bean Foam:
1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla bean paste
For the Garnish:
Shavings of Chocolove Extreme Dark Chocolate for Sprinkles
Recipe
Roughly chop the chocolate bar
Add it to a heatproof bowl.
Pour over the hot cream and let it sit for 5 minutes
Whisk until the chocolate melts into the cream and you have a smooth and glossy chocolate sauce.
In a cocktail shaker, add the espresso, chocolate syrup, milk, maple syrup and ice.
Shake well then strain into your cocktail glasses, leaving room for adding the cold foam on top.
To make the cold foam, combine all the ingredients in a small bowl.
Mix with a milk frother until thickened and foamy.
Pour the cold foam over the top of the drinks
Finish with dark chocolate shavings before serving.
Recipe by @violetcooksthings