Toasted White Chocolate Mocha
Move over Starbucks, this mocha is made with homemade toasted (or caramelized) white chocolate, plenty of milk, and a shot or two of espresso. The perfect winter drink.
Ingredients
FOR THE CARAMELISED WHITE CHOCOLATE
- 175 g (6 oz) white chocolate (bar or chips)
FOR THE TOASTED WHITE CHOCOLATE MOCHA
- 8 tbsp Caramelised white chocolate
- 480 ml (2 cup) whole or semi-skimmed milk
- 80 ml (2-4 shots) strong espresso coffee
- 100 ml Double or heavy cream (optional)
- 30 gr White chocolate stars, flakes, or chips (optional)
Instructions
FOR THE CARAMELISED WHITE CHOCOLATE
- Preheat the oven to 130 °C / 265 °F (110 °C, fan). If using a bar of white chocolate, then break it up into smaller chunks. Spread the chunks of chocolate, or chocolate chips, onto a rimmed baking tray and place in the oven to caramelise for 30–45 minutes.
- Every 10 minutes, stir the chocolate around on the baking tray with a wooden spoon or spatula, and then return to the oven. Do not worry if the chocolate looks lumpy or chalky or disgusting, it will eventually turn golden brown and smooth. You can either use the caramelised white chocolate to make mochas immediately, or you can spread the chocolate out onto a piece of baking parchment to cool completely, and then break up into pieces for use later.
FOR THE TOASTED WHITE CHOCOLATE MOCHA
- Place the caramelised white chocolate and the milk into a saucepan and heat gently until the chocolate has completely melted, and the milk is hot (but not boiling). Whilst the milk is heating, make the espresso coffee, and then whip the double cream to stiff peaks using an electric whisk.
- Pour 30-60ml (1-2 shots) of espresso into the bottom of both of your mugs. Fill both mugs almost to the top with the white chocolate milk, and then add a couple of generous tablespoons of whipped cream on top. Sprinkle with the chocolate stars, flakes, or chips, and then drink immediately.