Twists on Hot Chocolate
Step up your hot chocolate game with mouthwatering mix-ins! Infuse hot cocoa with chai spices, minty flavors or a kick of cayenne for decadent twists on this wintertime drink.
To make Mexican Hot Chocolate, in small saucepan, heat 1 cup whole milk, 1 cinnamon stick and 1 pinch ground cayenne pepper to a simmer over medium heat; remove from heat. Whisk in 1/3 cup semi-sweet chocolate morsels until melted; remove cinnamon stick. Pour hot chocolate into a mug; top with whipped cream and dust with ground cinnamon and cayenne.
To make Chai Hot Chocolate, in small saucepan, heat 1 cup whole milk, ¼ cup chopped bittersweet chocolate, 1 tablespoon packed brown sugar, ¼ teaspoon vanilla extract, 1/8 teaspoon ground cardamom and 1 pinch ground black pepper over medium heat until chocolate melts, whisking frequently. Pour hot chocolate into a mug; dust with ground cinnamon.
To make Minty Hot Chocolate, in small saucepan, heat 1 cup whole milk to a simmer over medium heat; reduce heat to low. Whisk in 2 tablespoons chocolate-hazelnut spread until melted and smooth; remove from heat and stir in 2 tablespoons peppermint schnapps. Pour into a mug; top with whipped cream and drizzle with melted chocolate-hazelnut spread, if desired.
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Almond horn cookies recipe: Crunchy, Sweet, and Oh So Satisfying!
Almond horn cookies recipe: Crunchy, Sweet, and Oh-So-Satisfying!
Craving melt-in-your-mouth cookies with an irresistible crunch? Look no further than these delightful almond horn cookies! Made with a simple dough infused with almond flavor and rolled in toasted almonds, these beauties are perfect for afternoon tea, gifting, or simply satisfying your sweet tooth.
This recipe yields around 20-25 cookies, enough to share with friends, family, or enjoy all by yourself (we won't judge!). Baking takes just 15 minutes, and the entire process is relatively quick and easy, making it ideal for beginner bakers or when you're short on time.
Gather your ingredients:
* 7 oz (198g) almond paste: The star of the show! Look for good quality paste for the best flavor.
* 1/4 cup (50g) granulated sugar: Adds sweetness and balances the almond flavor.
* 1 large egg white: Binds the dough and creates a delicate texture.
* 2 pinches sea salt: Enhances the overall flavor.
* 1 1/4 cup (130g) sliced almonds: Use blanched almonds for a milder flavor or unblanched for a more intense almond taste. Toast them slightly for extra crunch.
* 6 oz (170g) semi-sweet or bittersweet chocolate, chopped: For an optional decadent dip.
* 1 teaspoon coconut oil (optional): Thins the melted chocolate for easier dipping.
Ready to bake? Let's get started!
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, crumble the almond paste using a fork or your fingers. You want small pieces, but don't worry if they're not uniform.
3. Add the sugar, egg white, and salt to the almond paste and mix well. Use a stand mixer with the paddle attachment if you have one, or a good old-fashioned whisk works too!
4. The dough will be sticky at first, but don't worry! It will come together. Keep mixing until it forms a smooth, pliable mass.
5. Place the sliced almonds in a shallow bowl. Have a small bowl of water nearby to dampen your hands as needed.
6. Pinch off about 1 tablespoon of dough and roll it into a ball. Gently roll the ball in the damp hands, then roll it in the sliced almonds, coating it completely.
7. Shape the dough-almond mixture into a crescent moon shape. Place it on the prepared baking sheet, leaving some space between cookies as they will spread slightly.
8. Repeat steps 6 and 7 with the remaining dough.
9. Bake the cookies for 14-15 minutes, or until lightly golden brown. Keep an eye on them; they can burn easily!
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chocolate dip, anyone?
1. While the cookies cool, melt the chocolate and coconut oil (if using) in a small heatproof bowl over simmering water. Stir until smooth.
2. Once the cookies are cool, dip one end of each cookie into the melted chocolate. Let the excess drip off, then place the cookie back on the wire rack to let the chocolate harden.
Tips for the perfect almond horn cookies:
* Use good quality almond paste for the best flavor. Don't skimp on this key ingredient!
* Don't overmix the dough. A few lumps are okay.
* Wet your hands when rolling the dough in the almonds. This will prevent it from sticking.
* Don't overcrowd the baking sheet. Give the cookies some space to spread.
* Let the cookies cool completely before dipping them in chocolate. The chocolate won't adhere properly if they're warm.
Enjoy your delicious homemade almond horn cookies! They're sure to become a new favorite treat. And remember, feel free to experiment with different flavor variations. You can add a touch of orange zest to the dough, dip the cookies in white chocolate instead of dark, or sprinkle them with chopped pistachios for extra flair. Get creative and have fun!
Chocolate Mousse Recipe
Chocoholics Beware. This delicious Chocolate Mousse has a rich chocolate flavor and is light and airy with a velvety smooth texture.
Learn to make with AllCookedUp.
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Bittersweet Chocolate - Yerachmiel
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Beth's Chocolate Hazelnut Tart Recipe (COLLAB WITH VINCENZOS PLATE!)
Learn how to make an easy Valentine's Day Dessert Recipe designed for two! This Valentine's dessert idea is easy and elegant and a fantastic end to Vincenzo's decadent Italian grilled cheese sandwich Recipe! Hope you enjoy! :)
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Profiteroles
BETH’S CHOCOLATE HAZELNUT TART FOR 2
Serves 2
INGREDIENTS:
12 chocolate sandwich cookies, fillings removed
2-3 tbsp (30-45g) butter, melted
¾ cup (180ml) heavy cream (plus more for thinning if needed)
½ cup (120 ml) bittersweet chocolate chips
½ cup (120 ml) milk chocolate chips
2 tbsp (20g) roasted hazelnuts, chopped
METHOD:
Crush cookie crumbs in a food processor until smooth, add butter and pulse until combined. It should feel like wet sand, if too dry add more butter.
Divide crumbs into 2 tart tins with removable bottoms. Using a metal measuring cup (or small glass) Press crumbs up the sides of the tin to create a crust. Press crumbs down at bottom too. And level off crumbs at top by pressing them down with measuring cup or your finger so that the top is flush with the tin.
Place tins on cookie sheet and bake at 350F (176C) for 10 mins.
Meanwhile place heavy cream in a large saucepan and warm until simmering and foamy, Turn off heat and add chips. Whisk until smooth. Add more cream in 1 tbsp (15 ml) increments if needed until chocolate is of pouring consistency.
Pour chocolate into tins, top ½ half of tart (in a half-moon shape) with the chopped hazelnuts. Best way to chop a hazelnut? Place them in a plastic bag, and whack them with a rolling pin!
Refrigerate tarts for at least 1 hour for a gooey center 4 hours or overnight for a firmer fudge-like texture.
Before serving remove from tins and serve with lightly whipped homemade whip cream if you desire. Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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