A Café Mocha is an espresso combined with Chocolate and served with steamed milk. Today's recipe is a bite sized little biscuit to be served with your favourite afternoon brew. It's a slight variation of a recipe from the Tanner Brother's book, "For Chocolate Lovers". This book a favourite of mine, and forms the inspiration for many of the recipes that are due to soon feature on this blog.
Chocolate and coffee are a match made in heaven. They are absolutely meant to be together - you can pair them in a single drink, as a chocolate morsel alongside your favourite brew, or as a decadent chocolate dessert.
I love having this little bite with an afternoon espresso, but it's prefect with any of your favourite afternoon brews.
- 60g milk chocolate, broken into pieces
- 60g dark chocolate broken into pieces. Dark chocolate should contain 60% cocoa or more. I like to use a chocolate with at least 75% cocoa.
- 200g softened unsalted butter
- 60g icing sugar
- Double shot of espresso. For this recipe I used our Tanzania Mamsera AA.
- 200g cake flour
- 60 cornflour
- Preheat the oven to 180 deg C. Line a large baking tray with baking paper.
- Melt the chocolate in a bowl placed over gently simmering water. Take care not to overheat and scorch the chocolate, or to allow it to come into contact with the water or steam. Stir the chocolate mixture until the dark and milk chocolate are combined.
- Whisk the butter and icing sugar together.
- Stir the melted chocolate into the butter and sugar mixture and add your espresso.
- Fold in the flour and cornflour.
- Use a piping bag to pipe the mixture onto a baking tray with a star nozzle making approximately 3cm round swirls.
- Bake for 8 to 10 minutes. After removing the swirls from the oven, allow to stand on the baking tray for about 5 - 10 minutes, before transferring to a wire rack to cool.
Enjoy with an espresso - Our Ethiopian Sidamo makes an excellent companion for these tasty morsels. Alternatively, try it with a cappuccino.