Milk Chocolate Coconut Rum Martini

Yield - 2 Martinis

• 1/2 cup 18% cream or half and half
• 100 g Classic White Chocolate Bars
• 2 oz Malibu Rum
• 1 oz vodka
• 2 oz simple syrup
  
  

For Rum Decoration:

• 50 g Classic Milk Chocolate Bars
• 1 tbsp butter
• 1 tbsp corn oil
• Shredded coconut
  
  

For the Simple Syrup:

• 1 cup sugar
• 2 cups water

1. In heatproof bowl, melt milk chocolate in 15-second bursts, stirring between bursts until completely melted. Mix in butter and corn oil and blend until smooth.
   
   

   TIP: This milk chocolate syrup can be stored in an airtight container in the fridge for up to two weeks.
   
   

2. Chill a pair of martini glasses. Dip each edge into the milk chocolate syrup, then dip into shredded coconut.
3. In saucepan over medium heat, bring sugar and water to a boil to create your simple syrup. Let cool.
   

   
   TIP: You can keep simple syrup for up to 4 weeks in the fridge in an airtight container.
   
   

4. Melt white chocolate in the microwave, then mix with 2 oz of simple syrup until completely smooth.
5. Pour into martini shaker. And add cream, vodka, Malibu Rum and ice cubes.
6. Shake until cold, then strain into chilled martini glass.