EASTER HOT CHOCOLATE

SERVES: 1 | PREPARATION: 60 minutes | SKILL LEVEL: Beginner

CHOCOLATE NESTS

1. Using the glass intended for serving, trace the rim onto a sheet of baking paper to create twelve circles. This will act as a guide for piping the chocolate.
2. Lightly scrunch a second sheet of baking paper, then place it on top of the sheet with circles.
3. Temper the dark chocolate by placing it in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until it is melted halfway. Then, stir vigorously until completely melted.
4. Add a drop of water at a time while stirring until the chocolate thickens slightly.
5. Transfer the chocolate to a small piping bag or zip-lock bag and cut a small tip off the end.
6. Pipe 4–6 rings of tempered chocolate onto each circle guide on the prepared baking paper, then allow to set at room temperature.
7. Once set, carefully stack three clusters of chocolate rings to create a nest shape.
8. To finish, arrange three mini Easter eggs around each nest, using some of the remaining tempered chocolate to hold them in place.

Note:     This recipe makes 4 chocolate nests—perfect in case of any breakages. No breakages? Even better! That just means there’s extra nests to snack on!

HOT CHOCOLATE

1. Place approximately one-third of the milk into the Jura Automatic Milk Frother and select the ‘warm milk froth’ setting.
2. Once warm and frothed, add the milk chocolate and remaining cold milk, then process again using the ‘warm milk froth’ setting.
3. Pour the hot chocolate into a glass and dust the surface with cocoa powder and top with a prepared chocolate nest.

ICED STRAWBERRY MATCHA

SERVES: 1 | PREPARATION: 40 minutes | SKILL LEVEL: Beginner

STRAWBERRY SAUCE

1. Place the strawberries and sugar in a saucepan over low-medium heat and gently stir until the strawberries have softened and the syrup has thickened, approximately 10-15 minutes.
2. Transfer the mixture into a jug and blitz with a stick blender until smooth.
3. Cover the surface of the strawberry sauce with plastic wrap and chill in the refrigerator.

Note:     This recipe makes enough strawberry sauce for 4 iced strawberry matchas.

ICED STRAWBERRY MATCHA

1. Place the matcha powder and hot water in a small bowl or cup and whisk to combine. Then, set aside in the refrigerator to cool.
2. Dip the rim of a glass in the melted white chocolate (A) and allow it to drizzle down the edges.
3. Scoop approximately 2 tablespoons of the strawberry sauce into the glass, then top with ice cubes.
4. Pour the milk and cooled matcha mixture into the Jura Automatic Milk Frother and select the ‘cold milk froth’ setting.
5. Pour the cold frothed matcha milk into the glass.
6. To finish, top with grated white chocolate (B).

ICED MOCHA

SERVES: 1 | PREPARATION: 20 minutes | SKILL LEVEL: Beginner

CHOCOLATE GANACHE

1. Place the cream and dark chocolate in a microwave-safe bowl and heat in 30-second increments, whisking with a fork in between, until completely melted, smooth, and glossy.
2. Coat the outside rim of the glass with ganache, then spoon the remaining ganache around the inside edge, letting it drip down from the top into the glass.

ICED MOCHA

1. Pour the milk into the Jura Automatic Milk Frother and select the ‘cold milk froth’ setting.
2. Dip the ganache-coated rim of the glass into the grated chocolate to coat.
3. Add ice cubes to the glass, then pour in the cold frothed milk, filling the glass three-quarters full.
4. Use the espresso function on the Jura Coffee Machine to produce a shot (30ml) of espresso, then pour it over the frothed milk.
5. To finish, top with whipped cream.

S’MORES HOT CHOCOLATE

SERVES: 1 | PREPARATION: 90 minutes | COOKING: 10 minutes | SKILL LEVEL: Beginner

MARSHMALLOW

1. Grease a 15cm x 15cm square tin, or another container of a similar size, and line with baking paper.
2. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water.
3. Place the gelatine and water (A) into the bowl of a stand mixer fitted with a whisk attachment.
4. Place the water (B) and sugar into a saucepan and bring to a boil.
5. Pour the syrup over the gelatine and water (A) and begin whisking on low speed. Increase to medium-high speed and continue whisking for a further 10-15 minutes, until the marshmallow has doubled in size.
6. Add the salt and vanilla and whisk to combine.
7. Once the marshmallow reaches approximately 28°C and holds on the whisk without too much movement, remove from the mixer.
8. Dip the ring of the glass into the marshmallow, so it coats 2-3cm of the glass.
9. Quickly transfer the remaining marshmallow into the prepared tin and allow to set at room temperature. This will take approximately 30 minutes.
10. Using an oiled knife, cut the slab of marshmallow into 2cm squares.

Note: This recipe makes more marshmallow than you’ll need for the hot chocolate—but that’s never a bad thing! The extras are perfect for snacking. Store any leftovers in an airtight container at room temperature for up to 10 days… if they last that long!

SHORTBREAD

1. Place the room temperature butter in the bowl of a stand mixer fitted with a paddle attachment and mix to soften.
2. Once the butter is smooth, add the sugar and mix to combine.
3. Add the egg and mix to incorporate.
4. Add the sieved plain and wholemeal flours, salt, and baking powder, and mix until the ingredients just come together as a dough.
5. Press the dough into an even, flat square, wrap in plastic wrap, and chill in the refrigerator for 1 hour to firm.
6. Heat the oven to 160°C, fan forced.
7. On a lightly floured workbench, roll out the chilled dough to approximately 3mm in thickness.
8. Use two round cutters or glasses to cut the dough into rings with a width of approximately 3.5 cm – that is the space between the inner and outer cutters, not the overall diameter of the ring. The rings should be large enough to sit on top of your serving glass without falling in.
9. Transfer the rings onto a lined baking tray and bake in the preheated oven for 8-10 minutes, or until light golden-brown in colour.
10. Allow to cool completely at room temperature before dusting with cocoa powder.

Note: This recipe makes more shortbread than you’ll need, but it’s tricky to make a smaller batch—so think of it as a bonus! Use the extra dough to cut out cookies in any shape or size you like. Baked shortbread cookies can be stored in an airtight container at room temperature for up to 2 weeks. Or freeze the remaining dough for up to 3 months and grate it over your favourite poached fruit before baking for an instant crumble topping.

CHOCOLATE GANACHE

1. Place the cream, dark chocolate, and cinnamon in a microwave-safe bowl and heat in 30-second increments, whisking with a fork in between, until completely melted, smooth, and glossy.
2. Pour the ganache into the base of the marshmallow-rimmed glass and swirl it up the sides.

ASSEMBLY

1. Place the milk into the Jura Automatic Milk Frother and select the ‘warm milk froth’ setting.
2. Meanwhile, use a kitchen blow torch to gently toast the marshmallow around the side of the glass.
3. Pour the warm, frothed milk into the glass on top of the ganache.
4. Place a shortbread ring on top of the glass, then top with a square of marshmallow.
5. Lastly, lightly toast the marshmallow square with the kitchen blow torch.

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