We've already given you four delicious coffee recipes involving snacks, breakfast muffins, espresso syrup and dessert in Part 1 . So here are four more! Because more is more, especially at Christmas! And these are the crackers you really want on your Christmas Day table! Pun definitely intended!
Feast your eyes on chocolate and coffee snacks, a coffee cocktail and THE BEST Espresso Martini and Chocolate Tart in the world!
If a caffeine free version is needed, then all of these coffee recipes can be made with our delicious Peruvian Decaffeinated Coffee (which is decaffeinated using the natural sparkling water method, no chemicals involved).
Chocolate Covered Coffee Beans
PHOTO: Gina Mills
These are a classic! Coffee and chocolate are the BEST of friends when it comes to delicious taste combinations. We’ve all heard of chocolate covered coffee beans, but I have to say I’d never actually tried them before (I know, shock horror!). So here we go!
INGREDIENTS
90g approx. Dark (60-70% cocoa) chocolate *
Whole Coffee Beans (I used our Christmas Blend again) **
Cocoa powder
* Enough to cover the coffee beans 2-4 times, depending on how thick a chocolate layer you’re wanting. I did 2 layers and probably only used 50/60g of the 90g. But you could just keep on layering them up.
** How many to use is obviously dependent on how many you want to do, I used a small handful of these, but feel free to use more.
METHOD
Melt the chocolate in a bowl, over a saucepan of boiling water on the stove. Once melted set aside to cool. Line a baking tray with greaseproof paper.
Drop the whole coffee beans into the cooled melted chocolate, covering them completely. Remove each one and set on the baking tray, making sure you spread them out. Then pop into the fridge to set. Now can you see why I only did a small handful?
Once they have set, pick them off the baking tray and drop them into the cooled, melted chocolate again, to cover them for a second time. Again take them out and spread them out on the baking tray. Then return to the fridge to set. You can repeat this as many times as you like. It’ll make the chocolate layer around the coffee bean nice and thick if you do it a lot. I only coated mine twice and I have to say the balance of coffee bean to chocolate was pretty good!
Once the last layer of chocolate has set, gently roll each chocolate covered bean in your hands to make them more rounded and slightly sticky. Then roll in cocoa powder lightly to cover. Do this with each one. Then return to the fridge to set again (15mins approx).
Eat them!
As I had excess melted dark chocolate left over, I wanted to try one more chocolate coffee recipe, off the cuff…
Espresso Chocolate dipped Medjool Dates
I did this with only a few Medjool dates, but of course, you can do as many as you like!
The only advice I would give is to be quick once you have added the espresso to the chocolate, stir it just once or twice before dipping the dates in. I think it would help to have the espresso hot, as I didn’t and I also kept mixing it and it did not end well. The chocolate lost its sheen and stiffened up very quickly, so I only managed to dip two dates before this happened. This may be a trial and error type recipe – but it is SO worth it, as they are yum!
INGREDIENTS
Melted dark chocolate (60-70% cocoa) – how much depends on how many dates you want.
1 tbsp of fresh, hot espresso (I used our Christmas Blend)
Medjool dates – as many as you’d like to dip.
METHOD
Melt the chocolate in a bowl over a pan of boiling water. Line a baking tray with greaseproof paper.
Once melted add the hot espresso – only stir once or twice
Dip in each Medjool date at a time – only dip half of it in, as it looks really nice seeing half the date covered in chocolate and the other half as nature intended – also, the naked half is handy to hold on to while you’re dipping.
Set each date down on the baking tray, space them out. Leave to set.
Once they are set – EAT! You won’t regret it.
The Triple C
by Henry at Henry’s Wine Bar & Chocolate Café, Hythe.
PHOTO: Henry
We couldn’t write a blog about Christmas recipes without having a boozy drink involved, so we turned to our friend Henry at Henry’s Wine Bar & Chocolate Café in Hythe - and he only went and made us a recipe!
It’s called The Triple C (Christmas Coffee Cocktail) and it sounds divine. I’ll be giving it a go on New Year’s Eve, maybe in the afternoon to start me off early!
INGREDIENTS
1 shot of Baileys
1 shot of Cointreau
A double espresso
Hot foamed milk
METHOD
If you have a home espresso machine with a steaming arm, steam the milk as you would for making a latte. You can also use a milk frothing machine. Pour into a glass.
Add the shot of Baileys, shot of Cointreau and the freshly made double espresso.
Drink!
Follow Henry's Wine Bar and Chocolate Cafe on Facebook and Instagram @henryswinebar
Espresso Martini Chocolate Tart
Rebecca Vallance of Vallance & Sons
PHOTO: Vallance & Sons
For this amazing Espresso Martini Chocolate Tart we went to the local sweet treat and cake baker Rebecca Vallance of Vallance & Sons, Staplehurst Village, as she makes the BEST one around!
This tart is what dreams are made of. I don’t think I can emphasize enough, just how good this tart is. You’ll just have to make it and see for yourself!
PASTRY INGREDIENTS
An 8 inch flan case
230g plain flour
115g butter
80g icing sugar
1 egg
PASTRY METHOD
Pre-heat the oven to 180 degrees C.
Rub the flour, sugar and butter to breadcrumbs, then gently work in the egg until it just comes together. Rest the pastry in the fridge for 30mins wrapped in cling film.
Once chilled, roll out and lay into/line an 8-inch flan case with it. Cut off any excess round the side. Refrigerate again, in the flan case for 30mins.
Remove from the fridge and cover with greaseproof paper and then fill with ceramic baking beans before blind baking.
Blind bake the pastry case for 10mins, then remove the beans and the greaseproof paper and put back in the oven to bake for a further 5-10mins until golden. Set aside to cool.
* Or you can always cheat and buy a pre-made sweet pastry case from the shops!
PHOTO: Rebecca Vallance - Vallance & Sons
ESPRESSO MARTINI CHOCOLATE TART FILLING INGREDIENTS
300g dark chocolate (60-70% cocoa)
200g double cream
A double espresso
2 shots coffee liqueur
1 shot vodka
Cocoa powder or icing sugar and a few whole coffee beans to decorate.
ESPRESSO MARTINI CHOCOLATE TART FILLING METHOD
Break the chocolate up in to little bits in a bowl and set aside.
In a saucepan, heat the double cream, espresso, coffee liqueur and vodka to a simmer on the stove.
Slowly pour the heated cream etc., over the chocolate bits in the bowl, and whisk until melted together to form dark chocolate, creamy loveliness.
Pour the chocolate mixture into the baked pastry case and allow to set for 2hrs minimum.
Remove your now set, beautiful Espresso Martini Chocolate Tart from the fridge and dust with cocoa powder or icing sugar, and decorate with coffee beans. Use a warm knife to slice.
Serve with double cream or ice cream and after dinner coffee (made with our Christmas Blend!) .
You're welcome!
PHOTO: Rebecca Vallance - Vallance & Sons
Rebecca Vallance has been supplying Staplehurst village with cakes and pastries for 5 years. She set up her business - Vallance & Sons, after her first son was born.
Her experience runs from Sous Chef in a top restaurant in London's Richmond-Upon-Thames, to being the sole Chef for a large chalet in the Alps. After working in various restaurants and cafes around South West London, Rebecca and her husband settled in Kent.
Follow Vallance & Sons on Facebook and Instagram @vallance_and_sons for some the best cakes and pastries around!
We, as small businesses, are extremely thankful for our customers choosing to shop local and continuous support.
Tag us on social media if you successfully attempt any of these recipes! We’d love to see them!
In case you missed it, Part 1 of our blog can be found here.
Merry Christmas everyone!