Death by Chocolate Cocktail

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 05/13/21
Death by Chocolate Cocktails in glasses

The Spruce / Madhumita Sathishkumar

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 to 2 servings
Yield: 1 to 2 cocktails
Nutrition Facts (per serving)
333 Calories
8g Fat
44g Carbs
3g Protein
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 333
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 71mg 3%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 5%
Total Sugars 39g
Protein 3g
Vitamin C 1mg 4%
Calcium 83mg 6%
Iron 1mg 6%
Potassium 228mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocolate lovers rejoice! This cocktail is appropriately named "death by chocolate" because it is heavy on the chocolate and is guaranteed to kill your sweet tooth craving. One blender makes a pretty tall drink for one person, so you might want to grab a fellow chocoholic to share it with.

For a frozen vodka cocktail, it does not get much more indulgent than this recipe. The layers of chocolate begin with ice cream which is backed up by a chocolate syrup and liqueur. It's not one-dimensional, though, because a coffee liqueur (e.g., Kahlua) adds a nice complementary flavor that you're sure to appreciate.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Death by Chocolate Cocktail ingredients

    The Spruce / Madhumita Sathishkumar

  2. In a blender, pour the vodka and coffee and chocolate liqueurs, then add the ice cream, chocolate syrup, and crushed ice.

    Crushed ice poured into a blender with vodka, coffee, chocolate liqueurs, ice cream, and chocolate syrup

    The Spruce / Madhumita Sathishkumar

  3. Blend until smooth.

    Death by Chocolate Cocktail ingredients in a blender

    The Spruce / Madhumita Sathishkumar

  4. Pour into one or two stemmed glasses (e.g., hurricane glass).

    Death by Chocolate Cocktail poured into a glass out of a blender

    The Spruce / Madhumita Sathishkumar

  5. Top with whipped cream and a cherry. Serve and enjoy.

    Death by Chocolate Cocktails in glasses, garnished with a cherry

    The Spruce / Madhumita Sathishkumar

Tips

  • After blending, if you find the mix is too thin for your taste, add more ice and blend again. On the flip side, if it's too thick, add a liquid ingredient.
  • While the recipe recommends dark crème de cacao, the white version of the liqueur will work just fine. It will not affect the color or taste of the drink.
  • If you prefer, pick up another chocolate liqueur. There are many delicious options on the market though most are actually creamy (crème liqueurs are not creamy but are so sweet that the texture is similar). Godiva and Dorda are two fantastic options created by famous chocolatiers, so you know they do this flavor justice!

Recipe Variations

  • You can skip the ice and blend this up as a spiked milkshake. It would be best to add about 3/4 cup of milk to get the creamiest mix. Dairy alternatives, especially almond milk, will work as well.
  • If you want to add yet another yummy layer, switch the plain vodka out for a dessert-flavored vodka. Whipped cream, any of the cake vodkas, and even a chocolate vodka would be fantastic. For a fruity twist, pour strawberry or raspberry vodka.
  • Why stick with vodka? Pour a coconut rum or unflavored white rum instead.
  • Add one ounce of Irish cream (e.g., Baileys) to give the drink a creamy boost.

How Strong Is a Death by Chocolate?

This may be a boozy milkshake, but it's not strong. Though the alcohol content will vary depending on which liquors you pour (and if you add a little extra), the recipe should blend up to a mild 7 percent ABV (14 proof) or so. It's like drinking a beer, but far more delicious!