Cupid’s id’ Brew withith Chocolate Nibbles
Indulge in this decadent drink with crispy, butter y biscuits to dip!
INGREDIENTS (Serves 2)
◆ 50g dark chocolate,
broken into pieces
◆ 1tbsp cocoa powder,
plus extra for sprinkling
◆ 400ml milk
◆ 2tbsp rum
◆ Whipped double cream, to decorate Chocolate Nibbles: (Makes about 24)
◆ 110g butter, at room temperature
◆ 55g caster sugar
◆ 175g plain flour
◆ Pinch salt
◆ 150g dark chocolate,
broken into pieces 1 First, make the biscuits. Preheat the oven n to 180°C, fan oven 160°C, Gas Mark 4. Line 2 baking sheets with baking paper. 2 Beat together the butter and caster sugar until combined, using a wooden spoon. Add the flour and salt and work it in with the wooden spoon. 3 Knead the dough for a few moments until smooth (avoid over-handling). Roll out thinly on a lightly floured sur face and stamp out biscuits with a heartshaped cutter. Re-roll the trimmings to make about 24 biscuits in total. Place on the baking sheets. 4 Bake for 10-12min until pale golden brown. Cool on the trays for 5min, then transfer to wire racks to cool completely. 5 Melt the chocolate in a heatproof bowl positioned over a saucepan of simmering water. Half-dip the biscuits in melted chocolate, then leave to set. 6 For the drink, heat the chocolate, cocoa powder and milk in a saucepan, stirring constantly until piping hot. Add the rum, then pour into 2 heatproof glasses. Top with whipped cream and sprinkle with cocoa powder.