Triple Choc Hot Chocolate Food

TRIPLE CHOCOLATE HOT COCOA

Steps:

• Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender.
• Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve.

TRIPLE CHOCOLATE CHUNK COOKIES

Steps:

• Combine brown sugar, butter, white sugar, and salt in a large bowl; beat with an electric mixer until a creamy, deep brown mixture forms. Add egg and vanilla; beat until mixture lightens and becomes smooth, 10 to 15 seconds.
• Mix flour and baking soda together in a separate bowl. Add slowly to the wet ingredients until mostly incorporated, but some white traces of flour remain. Fold in milk chocolate, dark chocolate, and white chocolate using a spatula, not the mixer. Cover the dough and refrigerate for at least 30 minutes, or up to 48 hours.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to bake.
• Divide cold dough into 2 1/4-ounce portions and place on a cookie sheet.
• Bake in the preheated oven until the edges start to look golden brown and crispy, 10 to 12 minutes. Do not overbake; the centers will not look fully done. Cool until cookies are set, about 30 minutes.

TRIPLE CHOCOLATE COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 1-2 baking sheets with baking parchment. Mix the sugars and butter together with a wooden spoon, then add the egg, vanilla, flour and half the melted milk chocolate and mix together. Stir in the white and plain chocolate chips or chunks, then use an ice-cream scoop or round tablespoon (like a measuring spoon) to scoop out balls of cookie dough and drop them straight onto the trays.
• Bake in batches for 8-9 mins until pale golden and still soft to touch - they will firm up as they cool. Carefully transfer to a wire rack as soon as they can be lifted up, then drizzle with the remaining melted chocolate.

TRIPLE-CHOCOLATE HOT CROSS BUNS

Steps:

• Prepare the dough the day before baking. Whisk the eggs and milk together in a jug. Put the flour, cocoa powder, white and milk chocolate chunks, yeast, sugar and a pinch of salt in the bowl of a stand mixer fitted with a dough hook.
• With the motor running on a medium speed, slowly pour the wet ingredients into the dry and mix until everything is incorporated and comes together into a soft dough, about 2-3 mins. Gradually add the butter, and slowly increase the speed, kneading for 8-10 mins until the dough comes away from the side of the bowl and clings to the hook. Scrape the dough off the hook (it will be very sticky at this point), cover and chill overnight.
• Tip the dough onto a lightly floured work surface. Divide into nine equal pieces, about 100g each. Knead each piece slightly and pull the dough in on itself to create a ball. Arrange the dough balls on a baking tray lined with baking parchment, leaving some room between each. Cover and leave to prove in a warm place for 2 hrs, or until almost doubled in size.
• Heat the oven to 200C/180C fan/gas 6. For the topping, combine the flour, sugar and 3 tbsp water, adding the water 1 tbsp at a time until you have a thick paste. Spoon into a piping bag fitted with a small nozzle and pipe crosses onto the buns. Bake for 20 mins until risen. Meanwhile, heat the apricot jam in a small pan over a low heat to loosen, then brush over the warm buns. Leave to cool before serving.

CROCK POT TRIPLE HOT CHOCOLATE

Steps:

• Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl.
• Beat until smooth.
• Pour into crock pot.
• Add remaining milk and vanilla extract.
• Cover and cook on LOW for 2 hours.
• Add cream; cover and cook on LOW for 10 minutes.
• Stir in bittersweet and white chocolates.
• Pour hot chocolate into 6 coffee cups.
• Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.