Holiday Recipes


Chocolate Inspirations


  • 372 gr/13 oz  Carmel or Caramel Sauce – purchased or homemade *** 
  • 93 gr/3.3 oz Champagne or Sparkling Grape Juice or Sparkling Cider
  • 3 gr/ ½ tsp Sea Salt
  • 130 gr/4.5 oz Milk or Dark chocolate – chopped or 50/50 mix
  • 93 gr/3.3 oz Champagne or Sparkling Grape Juice or Sparkling Cider
  • Fresh Raspberries (optional)


  • Pour Caramel Sauce into microwaveable bowl
  • Pour first addition of Champagne or Sparkling Juice into bowl
  • Heat mixture for 1 minute in microwave
  • Add Chocolate and sea salt – stir until thoroughly melted and emulsified,
  • Add last addition of champagne, stir until thoroughly emulsified
  • Place 1 raspberry inside each Sweet Shot cup
  • Fill the cup with the Champagne Carmel (must not be warmer than 88º)
  • ENJOY!!!

****Here is a link to an excellent caramel sauce from Alice Medrich and the Food52 site –

NOTE:  For a plant-based/vegan/dairy free version purchase a dairy free caramel sauce, or make the sauce from the above link using coconut milk or almond milk, and use dark chocolate.  For the cream in the actual hot chocolate recipe use a coconut cream.


8 oz. (about a cup) bittersweet chocolate, finely chopped

8 oz (1 cup) red wine

8 oz (1 cup) heavy cream

1 pinch sea salt

Cinnamon Stick (optional)

  • Heat sauce pan and add cinnamon stick and roast until you smell the cinnamon
  • Add the wine
  • Bring wine and cinnamon stick to a simmer in a sauce pan
  • Add heavy cream and small pinch of salt and bring to a simmer.
  • Remove from heat
  • Remove cinnamon stick
  • Add chopped chocolate, and stir continually until all the chocolate has melted and mixture in emulsified.
  • Pour into mugs, garnish whip cream, and dust with cocoa powder or sprinkle with chocolate shavings.
  • ENJOY!

Note:  Once the chocolate is added, it is important to stir continually so the chocolate does not burn while the mixture is heating.

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