Make a hot chocolate to remember with my recipe for a Black Cherry Bakewell Broadside Hottie and fill their tummies with delicious nut cookies. Nut allergy so be aware.

1. Jacqui 13/11/2016
Black Cherry Bakewell Broadside Hottie with Nutty Choc
Cookies
ustwofriends.com/black-cherry-bakewell-broadside-hottie-nutty-choc-cookies
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:
Almond Milk
Ingredients
200ml water
2 medjool dates (pitted and chopped)
1 teaspoon Monin sugar free syrup
1 nut milk bag
Note
This makes roughly 250ml of almond milk.
Directions
Step 1
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).
Step 2
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.
Step 3
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…
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2. Black Cherry Bakewell Broadside Hottie
By author Jacqui Allum
Ingredients
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
Note
Makes 1 mug
Directions
Step 1
Pour the home made almond milk into a saucepan and gently heat over a mediu heat.
Step 2
Add the 4 White Chocolate Black Cherry Broadside chocolates and melt into the almond milk until all melted
and liquid is nice and hot.
Step 3
Pour into a heat proof glass, top with whipped cream and chocolate. Serve.
And finally the…
Nutty Choc Crimbo Cookies
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3. Serves 20
By author Jacqui Allum
Ingredients
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)
Directions
Step 1
Put flour, salt in a bowl and
add butter in cubes. Mix to a
crumb.
Step 2
Add the sugar and stir together.
Step 3
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.
Step 4
Preheat oven 180c or 160c for fan oven.
Step 5
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).
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4. Step 6
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.
Step 7
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.
Jacqui x
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