Chocolate Caliente Cookies Food

CHOCOLATE CALIENTE

Chocolate caliente image

Enjoy this indulgent hot chocolate on cold days. Thick and smooth, it's flavoured with cinnamon, vanilla, orange and lemon peel and topped with whipped cream

Provided by Vuyelo Ndlovu

Categories Drink

Time 18m

Number Of Ingredients 8

Ingredients

500ml whole milk
2 cinnamon sticks
large strip each of orange and lemon peel
½ tsp vanilla extract
4 tbsp cocoa powder (or use 175g chocolate chunks for extra richness)
1 tsp cornmeal
2 tbsp brown sugar
whipped cream, to serve

Steps:

Pour the milk into a saucepan with the cinnamon sticks, citrus peels and vanilla. Bring to the boil over a medium heat and boil for 8-10 mins to infuse the milk.
Strain the milk through a sieve into a jug. Discard the aromatics and leave the infused milk to cool, then pour into a clean pan with the cocoa and cornmeal. Bring to a simmer over a low heat, whisking now and then until thick and smooth. Divide between mugs and top with whipped cream.

Nutrition Facts : Calories 322 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

HOME

Home image

Categories Cookies

Yield 20

Number Of Ingredients 11

Ingredients

● 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
●1 1/2 cups all-purpose flour
●1 1/2 teaspoons ground cinnamon
●1 teaspoon baking powder
●1/4 teaspoon salt
●Pinch of ground cayenne pepper
●1/2 cup (1 stick) butter, softened
●1/2 cup granulated sugar
●1/2 cup packed light brown sugar
●2 large eggs
●1 teaspoon vanilla extract

Steps:

Microwave 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
Combine flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
Preheat oven to 350º F. Line baking sheets with foil.
Shape dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
Bake for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining 3/4 cup chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.

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