Alpro Minty Mocha Dipping Dessert
Over a year ago
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Ingredients
- 110g butter, softened
- 55g caster sugar
- 85g soft brown sugar
- 1 tsp vanilla essence
- 1 egg, lightly beaten
- 150g plain flour
- ¼ tsp bicarbonate of soda
- 100g plain chocolate chips
- 2 tbsp Alpro chocolate soya alternative to milk
- 4 shots hot espresso
- 600ml Alpro chocolate shake
- 1 tsp pure peppermint extract
Accompaniment
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Description
Minted mocha coffee with choc chip cookies, plus the plant powered goodness of Alpro – what more do we have to say?
Method
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1
Make the cookies first. Preheat oven to 180ºC/350ºF/Gas Mark 4, and line two baking sheets with baking parchment.
Cream the butter and sugars together until the colour lightens, then stir in the vanilla essence and gradually add the egg a little at a time. Sift in the flour and bicarbonate of soda, adding to the mix a spoonful to a time. Fold in the chocolate chips and finally pour in the Alpro chocolate shake.
Spoon the mixture onto the baking sheets in small rounds, allowing for plenty of space for the cookies to spread. Bake for 10- 15 minutes until light brown and still a little soft and gooey in the middle.
For the coffees, pour the espresso in the bottom of 4 mugs and add a few drops peppermint essence to each one. Heat the deliciously creamy Alpro chocolate shake gently in a pan until it just comes to the boil, then pour most of it into the mugs, keeping a little back. Froth up the remainder and spoon over the drinks.
Chef's Tips
Serve in pretty glasses or coffee cups and saucers, with the cookies on the side for dipping – deliciously different as a dessert.
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