Monkey Lovin Mocha Mouthfulls Recipes

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

Steps:

• Preheat oven to 350°.
• Generously grease a 12 cup mini-muffin pan tin (the cups are about 2 inches in diameter) and set aside.
• Melt the butter and chocolate together in the top of a double boiler, stirring until smooth, set the mixture aside to cool slightly.
• Stir in the sugar until smooth.
• Whisk in egg, coffee liquor, and espresso powder.
• Gently fold in the flour and chopped walnuts.
• Spoon the batter into the prepared cups, filling the cups about 3/4 full.
• Place a walnut half in the center of each cup.
• Bake until the center of one of the cakes comes out clean when pricked with a toothpick, about 20 minutes.
• Cool in tins about 5 minutes, then transfer to wire rack.

Steps:

• Combine coffee & syrups, top up with milk and serve with whipped cream & sprinkles.