Spicy Hot Chocolate With Fermented Chile Paste

Adapted from Saveur.

Ingredients

1. Unsweetened cocoa powder, 2 tbsp
2. Finely chopped milk chocolate/milk chocolate chips, 2 tbsp
3. Fermented black bean paste, 1/2 tsp
4. Chili powder, 1/4 tsp
5. Salt, a pinch
6. Milk, 237ml

Instructions

1. In a cup, add all ingredients except milk. 
2. In a pan, simmer milk at medium heat.
3. Transfer milk into cup and stir for 1min until all the chocolate has melted.
4. Serve hot immediately.

3-Ingredient Nutella Brownies

Adapted from Nigella.

Ingredients

1. Eggs, 4
2. Nutella, 300g
3. Salt

Instructions

1. Preheat to 177C.
2. Line a baking tin with parchment paper.
3. In a bowl, crack eggs and add salt.
4. Whisk for 5min, until doubled in size, pale and aerated, with a mousse-like consistency.
5. Heat Nutella over a bain-marie (or microwave for 1min) until warm and slightly runny.
6. Pour melted Nutella into egg mixture while whisking, and mix until combined.
7. Pour into baking tin and bake for 18min.
8. Leave to cool in tin.
9. Once cool, remove and cut into squares.
10. Store in an airtight container in the refrigerator for up to 1 week.

Salted Chocolate Milk

Ingredients

1. Chocolate milk
2. Salt

Instructions

1. In a cup, pour chocolate milk.
2. Add a pinch of salt and stir until dissolved.
3. Serve immediately.

Caramelised White Chocolate

Adapted from Saveur.

Ingredients

1. White chocolate, 454g

Instructions

1. Chop white chocolate and spread onto a baking tray lined with parchment paper.
2. Bake at 256C, stirring every 5min, until golden brown.
3. Let cool.

Baked Apollo Chocolates

Adapted from here.

Ingredients

1. Meiji Apollo chocolates

Instructions

1. Preheat oven to 180C.
2. On a baking sheet lined with parchment paper, place Apollo chocolates.
3. Bake the chocolates for 8-9 minutes until the tops are slightly coloured.

Black Sesame Hot Chocolate

Ingredients

1. Hot chocolate, 1 cup
2. Black sesame powder, 1/2 tbsp

Instructions

1. Cook one cup of hot chocolate.
2. Add black sesame powder and mix well.
3. Serve hot. 

Salt and Pepper Hot Chocolate

Adapted from here.

Ingredients

1. Hot chocolate, 1 cup
2. Salt, 1 tsp
3. Black pepper, 1 tsp

Instructions

1. Cook one cup of hot chocolate.
2. Sprinkle top with salt and pepper. 
3. Serve hot. 

Chilli Chocolate Cinnamon Cookies

Adapted from here. Makes 12 cookies.

Ingredients

1. Butter, 1 tbsp
2. Egg, 1
3. Sugar, 55g
4. Flour, 55g
5. Ground almonds, 55g
6. Cinnamon, 1/2 tsp
7. Chilli powder, 1/2 tsp
8. Cocoa powder, 1 tbsp
9. Icing sugar

Instructions

1. With a mixer, beat eggs and sugar until fluffy.
2. Melt the butter and slowly incorporate into the egg mixture.
3. Add flour, ground almonds, cinnamon, chilli powder and cocoa powder and mix well.
4. Remove the dough, cover and let rest in a cool place for 2h.
5. Preheat oven to 175C.
6. Divide dough into 12 balls.
7. Press each ball into icing sugar, then place on a baking sheet lined with parchment paper.
8. Bake for 10 min.

Fudge Sauce

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 30g 72% choc, chopped
2. 18g or 2 tbsp cocoa powder
3. 0.5g or 1/8 tsp kosher salt
4. 100g glucose/35g or 2 tbsp corn syrup
5. 25g or 2 tbsp sugar
6. 55g heavy cream

Instructions

1. Combine chocolate, cocoa powder and salt in medium bowl.
2. Combine glucose, sugar and heavy cream in heavy-bottomed sauce pan and stir intermittently while bringing to a boil over high heat. The moment it boils pour into bowl with choc. Let sit for 1 min.
3. Slowly, begin to whisk. Then continue, increasing the vigour of your whisking every 30s, until mixture is glossy and silky-smooth. This will take 2-4 min depending on speed and strength. You can use sauce immediately or store in an airtight container in the fridge for up to 2 weeks (do not freeze). Can be served cold or hot.