Cocolatte Food

COCOLATTE

Steps:

• In a small saucepan over medium heat, whisk together white chocolate, coconut milk, orange zest, cinnamon and vanilla extract.
• Keep whisking until white chocolate has melted completely, and mixture is steaming-hot (not boiling) and frothy.
• Distribute double-strength espresso between two mugs and sweeten with brown sugar (remember - the white chocolate provides sweetness, too).
• Top each mug with 1 1/2 tablespoonfuls of Grand Marnier or Cointreau and then fill mug up with white chocolate/coconut mixture.
• Spoon some of the froth over top.
• Dust the top of each mug with more cinnamon.
• A cinnamon stick added to the mug as a 'swizzle stick' is a nice touch.

CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

HOT COCOALATE MIX RECIPE FROM THE MORE WITH LESS MOM

Steps:

• Place all ingredients in a food processor and grind until powdery, about 30 seconds. If you process it too long it will get too warm and melt your chocolate. It is better to have little chunks of chocolate than to melt it. This is why you have to pre-chop your chocolate.
• Store in a mason jar or other air-tight container. For 6 months or so, which means you can make this gift way ahead.
• If you want to be fancy you can heat your milk on the stove, but if I'm just making a single serving I microwave in a mug for 2 minutes. Add 2 Tbl of mix to 1 c of milk and stir to combine. You can use water, but if you're bothering to spend the money on chocolate squares for the ingredients why would you cheap out on the liquid?