CHOCalicious Winter Warming Raw Chocolate Recipes

The holiday season is nearly upon us and we’ve had a cold and frosty start to December!So to help us get through these cold days and nights, we’ve got super easy and delicious recipes for mulled hot chocolate, truffles and chocolate Martini’s to keep us warm and happy.

Heart Warming Mulled Hot Chocolate

This delicious mulled hot chocolate recipe is perfect for any Christmas party (who needs mulled wine when you can have chocolate?) or simply to warm yourself on a cold and frosty night.

Quantities will depend on how much hot chocolate you would like to make, whether it’s simply a cup of hot mulled chocolate or a big pot full, the quantities are essentially 1tbsp raw cacao powder and 1-2tsp Sweet Freedom per cup of hot milk. We love experimenting, adding a dash of cinnamon, chilli powder, splash of rum, brandy and/or cognac so experiment with the proportions until you have the right taste for you.

Here is our favourite Mulled Hot Chocolate combination

• 1ltr/4 cups organic full fat milk (substitute with rice milk or soya milk for a dairy free version)
• 6 tbsp CHOC Chick Raw Cacao Powder
• 4-6 tbsp Sweet Freedom or Agave (to taste)
• 2 cinnamon sticks or 3tsp ground cinnamon
• 1-2 tsp grated nutmeg (to taste)
• 2-3 whole cloves or 1-2 tsp ground cloves
• 2tsp vanilla extract
• 4-6 capfuls of Rum, Brandy and or Cognac (to taste!)
• 4 tbsp double cream (optional but very much recommended!)

Heat the milk gently in a heavy pan together with the cinnamon sticks, nutmeg, cloves and vanilla. Maintain a low heat and add the raw cacao powder, Sweet Freedom and alcohol (rum, brandy, Cognac or all 3!) mixing well with a metal balloon whisk. Taste to ensure you have the right combination of flavours, top up on any of the ingredients to taste and add the double cream mixing it in well or simply top with whipped cream. Leave on a very low heat (do not boil away the alcohol!) and enjoy!

Slightly Decadent and DivineChocolate Truffle Recipe

• 100g CHOC Chick Raw Cacao Butter
• 6 tbsp CHOC Chick Raw Cacao Powder
• 2-4 tbsp Sweet Freedom or Agave Syrup
• 25g unsalted butter
• 3tsp rum, or Bailes or champagne or other liqueur (optional)
• 5tbsp double cream
• 50g ground almonds
• Extra Raw Cacao Powder, ground almonds or desiccated coconut to roll the truffles

Gently melt the raw cacao butter in a bowl over a saucepan of hot water over a low heat. Once it's melted, add the raw cacao powder and Sweet Freedom or agave syrup and mix well with a metal balloon whisk (taste the mix and add more sweetener if required). Add the butter and once melted mix in the rum or other liqueur. Turn off the heat and mix in the cream then add the ground almonds. Leave to set for around 45 minutes in the freezer until the mix hardens enough to roll into truffles.

Once the chocolate has set: Roll a teaspoon sized piece of the mixture in your hands until it is shaped like a ball. Roll in ground almonds, desiccated coconut or raw cacao power(mix in some cinnamon for a lovely Christmassy taste).

These truffles make glorious handmade Christmas presents. Just pop them into the gift bagsincluded in our CHOC Chick Master Kit, our CHOC Chick Standard and Party Kits or visit our site www.chocchick.com to buy a decadently healthy CHOC Chick Kit and share these amazing chocolates with everyone you love!

Seriously CHOCaliciousRaw Chocolate Truffle Recipe (dairy free and vegan!)

• 100g Pecan Nuts
• 8 Pitted Dates (soaked for 2-3 minutes in warm water)
• 4-5 tbsp CHOC Chick Raw Cacao Powder
• 2-3 tbspSweet Freedom or Agave Syrup
• Extra raw cacao powder, desiccated coconut, ground almonds or nuts to roll the truffles

Blend the pecan nuts well in a food processor. Add the dates and continue to blitz until you have a smooth nutty paste (add a little of the warm water used to soften the dates to help blend if needed). Add the raw cacao powder and the Sweet Freedom/agavesyrup and continue to blend well (have a little taste it’s absolutely delish). Roll a teaspoon of the mix into round balls and roll in the cacao powder, desiccated coconut or ground almonds. Chill the truffles in the fridge for half an hour to an hour and enjoy!
*These truffles can be kept in the fridge for up to 7 days or for several weeks in the freezer (simply take some out when you fancy a CHOCtreat and leave out for 15-20mins to defrost or transfer to the fridge to ensure you always have a supply ready).

And Finally, our absolute favourite…CHOCtini Chocolate Martini – Definitely shaken and not stirred!

This chocolate cocktail is super easy, all you need is a cocktail shaker, a bit of ice and if you don’t have hazelnut liqueur like Frangelico, you can substitutewith Baileys (you can also add a teaspoon of coffee for an espresso CHOCtini).

Ingredients
* 1 shot Frangelicoor Baileys
* 2 shots Vodka
* 1 tsp CHOC Chick Raw Cacao Powder
* 1-2 tsp Sweet Freedom or honey or Agave Syrup
* ½ tsp Drops of Vanilla Essence (optional)

*Served in a long-stemmed martini glass

Instructions:
Chill your glass with crushed ice. Dissolve the raw cacao powder with a little warm water and mix in the Sweet Freedom/agave. For an extra kick, add a tsp of coffee with the cacao powder for an espresso CHOCTini.

Add all ingredients into your cocktail shaker and shake for 20 seconds.
Tip ice out of glass, pour in your cocktail and enjoy!

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