As you will know if you read UsTwoFriends regularly, I love a decent quality chocolate, and one of my favourites has to be Hotel Chocolat due to the amazing array of superb flavours and innovative concoctions they bring to us each and every Christmas. This year is no exception. I was given 2 boxes of their wonderful chocolates: Just One More and Toasty Toddies, to have a play around with to devise a couple of Christmas themed recipes. As Santa is probably a bit fed up with the usual Mince Pies and Brandy, I’ve devised an amazing, luxurious Black Cherry Bakewell Broadside Hottie with utterly irresistible Nutty Choc Chrimbo Cookies to keep him warm on his travels across the sky.
Firstly, make some almond milk:
This makes roughly 250ml of almond milk.
- 200ml water
- 2 medjool dates (pitted and chopped)
- 1 teaspoon Monin sugar free syrup
- 1 nut milk bag
In a blender mix the almond butter, the Hazelnut Monin syrup, the water and the pitted and chopped Medjool dates and blend until beige milky colour appears and dates are chopped up finely (around 30 seconds).
When all blended, drain through a milk bag. Throw away (or freeze) the remains of the almonds and dates which are left in the bag. You can freeze this in a regular freezer bag to use in other recipes.
Store in a bottle. Should last around 4 days in a fridge. (Will separate so needs shaking when ready to use).
Then continue to make the…
Black Cherry Bakewell Broadside Hottie
Makes one mug
- 250ml almond milk (what you’ve made preferably as it’s thicker than shop bought)
- 4 Black Cherry Broadside chocolates (taken from the “Toasy Toddies” collection from Hotel Chocolat)
- Squirty Cream
- chocolate for grating
Pour the home made almond milk into a saucepan and gently heat over a medium heat.
Add the 4 White Chocolate Black Cherry Broadside chocolates and melt into the almond milk until all melted and liquid is nice and hot.
Pour into a heat proof glass, top with whipped cream and chocolate. Serve.
And finally the…
Nutty Choc Crimbo Cookies
Makes 20 cookies
- 275g plain flour
- 1 pinch salt (we used Pink Himalayan Salt)
- 175g unsalted butter
- 125g caster sugar
- 200g chocolate coated nuts (we used a mixture from Hotel Chocolat)
Put flour, salt in a bowl and add butter in cubes. Mix to a crumb.
Add the sugar and stir together.
Chop all the chocolate nuts up in small pieces. Melt the nuts and chocolate (we melted in the microwave, checking every few seconds until melted). Pour into crumbed mix. Work together with fingers until it all comes together and can stick to itself. It’s fairly dry and shouldn’t be sticky. If you want it a little stickier then add a little water. Form into a sausage shape and roll in cling film. Put in fridge for 30 minutes to stiffen.
Preheat oven 180c or 160c for fan oven.
Once chilled, take sausage out of wrapping and cut into 1/2in slices. Place on baking sheet (we used a regular tray and an Amazon Basics Non Stick Silicone Baking Mat).
Place about inch apart (although they do spread a little) or further apart if you can, so they don’t run into each other. Place in centre of oven and bake for 20-25 minutes depending how crunchy you want them. Leave on tray for 5 minutes once out to stiffen slightly before putting onto a cooling rack.
Once they've cooled you can pile them up for Santa and serve it with the piping hot Black Cherry Bakewell Broadside Hottie...
So, there you have it. If you don’t fancy leaving them out for Santa, make a big batch of cookies and huge jug of the hottie and enjoy on Christmas Eve in front of the TV. You’ll thank me for it.