Mocha served with Chiacchere
- prep time 1 min
- total time 60 min
- serves 4-6
1 ½ cup flour
2 heaping tablespoons of brown sugar
2 Tbsp unsalted butter, melted
2 Tbsp calvados
peanut oil, for deep frying
powdered sugar, for dustingMocha
2 Tbsp cocoa powder
2 Tbsp brown sugar
1 cup milk
1. In a big bowl, combine: the flour and brown sugar. Make a hole in the center of the mixture and pour in the eggs, unsalted butter and calvados. Carefully mix center with fork until eggs are beaten. Slowly bring a bit of flour towards the center, keep doing this until all flour is damp with egg mixture. Knead it together until you get a stiff dough. Add a bit of flour if dough is too sticky. Form the dough into a ball, cover it with a damp towel and let it sit for 1 hour.
2. Roll out the dough about 1/8 inch thick. Use a pastry cutter to slice it into 1” ribbons. Delicately tie the ribbons into a loose knot. (You could also omit tying and fry the strips, much easier.)
3. Heat the peanut oil in a pot until an oil thermometer reads 375 degrees F. Fry the knots in the oil until they become golden. Remove with a slotted spoon and drain on a wire rack. Dust with powdered sugar.Mocha
1. Fill the bottom of a caffetiere with water. Add espresso to the filter but do not pack it in, let it breath. Heat it on high.
2. In a jar, combine: the cocoa powder, brown sugar and 1/2 a cup of milk. Shake together until smooth. Pour the chocolate mixture into a pot, add in another 1/2 cup of milk and whisk together. Heat the chocolate mixture over medium heat. The second that it begins to steam, cover the pot and take it off of the heat.
3. In a coffee bowl, pour together equal parts espresso and chocolate milk. Sprinkle with a pinch of cayenne or cinnamon.