Orange-Chocolate Truffle

As served in the Chocolate Lounge at Sugar Factory American Brasserie, $16

Inspired by orange-chocolate truffles—well, really, who isn’t inspired by orange-chocolate truffles?—corporate bar manager and mixologist Ken Hall has managed to capture the very moment you bite through the shell of a decadent chocolate truffle filled with orange-chocolate ganache or orange liqueur.

“I tried to think chocolate,” Hall says. “I thought of the different chocolate combinations and what flavors go well with chocolate.” With orange, Hall strikes gold. Such a rich chocolate truffle drink is “a must for a chocolate cocktail menu,” he says. You might even recall cracking apart those wonderful dark chocolate oranges sold during the holiday season. Wherever this cocktail transports you, it is guaranteed to be a delicious diversion.

Combine 1½ ounces Three Olives chocolate vodka, ½ ounce Mozart dark chocolate liqueur, ½ ounce Grand Marnier, ½ ounce fresh orange juice, ½ ounce rock candy syrup and 3 dashes of Angostura orange bitters in a mixing glass. Add ice, cover, shake and strain into a chilled cocktail glass. Top with house-made orange-chocolate foam and a mandarin wheel, then dust with cocoa powder.

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After the Las Vegas outpost of his fine dining restaurant, Fleur de Lys, closed, chef Keller transformed his space at Mandalay Bay into a small-plates concept with inspired worldly dishes, such as the tuna tacos. Each of three hard-shell tacos has a bed of lettuce and cabbage topped with a fresh slice of tuna sashimi and finished with a dollop of avocado cream and a slice of Serrano pepper for a kick. $13 for three, in Mandalay Bay, 632-9400.

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