How To make Mexican Mocha Balls

How to make PERFECT CHURROS with Hot Chocolate

This is my favorite Churros recipe. Never again will you take a second look at old reheated, frozen and refried churros sitting there at the heat lamp. The best Churros are the ones made from scratch and if you get the chance to eat the straight out of the fryer, you most likely will fall in love with it. I will now show you my favorite classic recipe, it is made with common pantry ingredients and its easy to make. In my opinion, this ratio gives you the perfect taste and texture. You will get beautiful golden crispy Churros!

CHURROS
Makes 12 churros

INGREDIENTS
- 1 cup water (240ml)
- 2 tablespoon unsalted butter (28g)
- 2 tablespoon sugar (13g)
- 1/8 teaspoon salt
- 1 cup all-purpose flour (120g)
- 1 large egg (50g)
- 1 teaspoon vanilla extract
- Vegetable oil for frying

Cinnamon Sugar:
- 1/2 cup sugar (100g)
- 1 teaspoon cinnamon

Chocolate Dipping Sauce:
- 3 oz bittersweet chocolate (85g)
- 1/2 cup heavy cream (120g)


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CHOCOLATE MOCHA SNOWBALLS | Holiday Cookie Recipe!

#weekendatthecottage #easydeliciousrecipes #chocolatesnowballcookies

For the full recipe:

No need to fight over these CHOCOLATE MOCHA SNOWBALLS - this lovely recipe yields enough to go around.

Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.

Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE - click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!
Back to this recipe, and a few tips on getting this right:

BUTTER COOKIE ROOKIE
If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.

BOOSTER SHOT
The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.

If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper?

PRETTY BALLSY
We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.
The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.

SUGARY SNOWBALLS
The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S PECAN BALLS, yet the snowball treatment accomplishes two things with this recipe.

First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”

Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.

INGREDIENTS
For the butter cookie dough (makes enough for 2 batches)
1 pound of butter (4 sticks), softened
1 1/3 cups of granulated sugar
¾ teaspoon of kosher salt
3 egg yolks, room temperature
1 tablespoon of pure vanilla extract
4 2/3 cups of unbleached all-purpose flour
Flavour enhancements (makes enough for 1 batch, double for 2):
¼ cup of cocoa powder
2 teaspoons of espresso powder
1 cup of finely chopped pecans
To finish:
½ cup of icing sugar
INSTRUCTIONS
1) Preheat oven to 350°F with the rack in the middle position.
2) Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
3) Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
4) With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
5) Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.

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Delicious Chocolate Brownie Dessert

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Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients - enjoy

Spice Bites Blog – 297

ingredients ;
for the cake :
semi sweet dark chocolate 100g
unsalted butter 100g
sugar 1/3 cup
flour (maida) 1+1/2 cup
cocoa powder 2 tbsp
baking powder 1 tsp
warm milk 1/2 cup
vanilla extract 1/2 tsp

for the whipped cream :
whipping cream 200ml
powdered sugar 1/4 cup

for the chocolate mixture :
semi sweet dark chocolate 100g
milk (hot) 1/3 cup
some sprinkles on top - optional

*** baking tray 10x5 inch****
*** baking time : bake preheated oven 180c for 250- 30 minutes***


*** CUP SIZE : FULL CUP 250ML | HALF CUP 125ml | 1/3 CUP 80ML | 1/4 CUP 60ML | 1 TBSP 15ML | 1/2 TBSP 7.5ML | 1 TSP 5 ML | 1/2 TSP 2.5ML ! ***

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VEGAN MEXICAN COFFEE BUNS!! ROTIBOY! (SATURDAY MORNING BAKES, VEGAN RECIPE) 墨西哥包

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Mocha Topping:
1 tablespoon instant coffee powder 2 teaspoons water
60g sugar
60g butter
70g flour
3 tablespoons plant milk



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巧克力墨西哥面包 Chocolate Mexican Buns

Ingredients :

250g bread flour （高筋面粉）
50g plain flour （普通面粉）
4g instant yeast （即溶酵母）
50g caster sugar （细砂糖）
1/2 tsp salt （盐）
1 tbsp sweetened condensed milk （炼奶）
1 egg （鸡蛋）
130ml water （水）
30g butter（牛油）

Filling(Chocolate ganache) 巧克力浆 :
150g UHT whipping cream（动物性鲜奶油）
200g dark chocolate （黑巧克力）
20g butter（牛油）

Topping :
70g butter（牛油）
50g caster sugar（细砂糖）
1 egg（鸡蛋）
45g plain flour （普通面粉）
25g rice flour （粘米粉）
1/4 tsp baking soda （苏打粉）

2 tsp instant coffee powder （即溶咖啡粉）
1 tsp cocoa powder （可可粉）
1 tbsp boiling water（沸水）

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