Silvia Colloca Instagram – A little sweet moment, with all the Italian flaire. We do hot chocolate thick and dense…. Highly addictive… add a touch of @illyinaustralia for an extra boost!
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Italian Style Espresso Hot Chocolate with Almond Cookies
Ingredients
For the hot chocolate
Serves 2
2 tbs Dutch cocoa powder
80 g (1/3 cup) caster sugar
2 scant tablespoons cornflour
1/2 teaspoon vanilla bean paste
500 ml (2 cups) milk
2 shots of freshly brewed espresso coffee
2 tablespoons dark chocolate chips
Method
Combine the cocoa, caster sugar, cornflour, vanilla in a small saucepan.
Pour in 3 tablespoons of the milk and whisk until the mixture turns into a sticky, dark brown paste. Slowly add the rest of the milk, whisking enthusiastically as you go to prevent any lumps from forming. Add the espresso shots and stir through.
Place the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon or spatula. Reduce the heat to low, add the chocolate chips and cook, stirring, for 2–3 minutes or until the hot chocolate starts to thicken. Turn off the heat, serve hot.
For the almond cookies
makes 18
2 egg whites, at room temperature
170 g caster sugar, plus extra for rolling the cookies in
300 g almond meal
2 teaspoons vanilla extract or paste
finely grated zest of 1 lemon
18 blanched almonds
Method
Preheat your oven to 160°C fan forced, 180 C conventional
Place almond meal in a large bowl, add vanilla, lemon zest and egg whites and mix with your hands to form a paste.
Shape the paste into balls, roll them in the sugar, then gently push your thumb into the middle of each ball and top with a blanched almond
Place the cookies in a baking tray lined with baking paper and bake for 18-20 minutes or until the base of the amaretti looks firm and slightly golden.
Cool them on a rack for at least 10 minutes before eating | Posted on 09/Mar/2024 07:28:51
