Latte custards and chocolate hazelnut chews

Latte custards and chocolate hazelnut chews

By
From
Cut the Carbs!
Makes
4 custards and 16–18 chews

My husband, The Hungry One, is a man with clear tastes and preferences. He likes chocolate. He loves coffee – perhaps a little too much. But curiously, top of all things, he values texture in his food. And when it comes to a cookie, it’s the chew which is key. These choc-hazelnut biscuits are the ultimate cookie to him: they’re intensely flavoured with cocoa and pull lightly at your teeth. They’re also somewhat magical in their make up – there are no flour, butter or raising agents to contend with, just egg whites, cocoa and icing sugar. A few nuts for bite and a little sprinkle of salt will really help them stand out. What they call for on the side is something silken to dunk them into. If you’re entertaining, these latte custards can be prepared ahead of time and left to rest in the fridge. They’re an absolute doddle to make. And best of all, they’ll make use of the egg yolks you’ve got left over from your cookies. Which is a good thing, since one of the only things The Hungry One doesn’t like is waste.

Ingredients

Quantity Ingredient

Chocolate hazelnut chews

Quantity Ingredient
4 egg whites
3 pinches salt
100g cocoa powder
280g icing sugar
155g blanched hazelnuts, roughly chopped

Latte custards

Quantity Ingredient
300ml milk
2 shots espresso
or 2 tablespoons strong filter coffee
2 egg yolks
1 whole egg
110g caster sugar
20g dark chocolate, grated

Equipment

Quantity Ingredient
baking tray lined with baking paper
4 ramekins, 200-ml capacity, greased

Method

  1. To make the chocolate hazelnut chews, preheat the oven to 180˚C.
  2. In a very clean bowl and using an electric whisk on medium speed, whisk the egg whites and a pinch of the salt for 2 minutes, or until the eggs are foaming. Gently rain in the cocoa powder and icing sugar and beat for another 2–3 minutes until you have a glossy, well-incorporated mixture that stands up in peaks. Gently fold in the chopped hazelnuts.
  3. Use a tablespoon to portion and transfer the mixture in mounds onto the lined baking tray, leaving 2–3 cm between the cookies to allow them to spread while baking. Decorate with whole hazelnuts, if you like. Sprinkle the remaining salt over the tops of the cookies. Bake them in the preheated oven for 20 minutes, or until cracks appear on the tops of cookies and you can peel them off the baking tray. If they stick to the base, return them to the oven for a few more minutes. Transfer them to a wire rack to cool while you make the latte custards.
  4. Reduce the oven temperature to 160˚C and put the prepared ramekins in a roasting dish.
  5. Put the milk and espresso in a small saucepan over low heat and bring to a simmer.
  6. In a bowl, whisk together the egg yolks, whole egg and sugar until the sugar has dissolved and the mixture is pale. Add one-quarter of a cup of the simmered latte to the bowl and mix well, then gradually add the rest of the latte in a gentle stream. Try not to make it too foamy.
  7. Pour the latte custard into a jug through a sieve and try to skim off any foam on the top. Now pour it into the ramekins. Boil some water in the kettle and transfer the dish or ramekins to the oven, leaving the oven door open. Pour the boiling water into the roasting dish until it comes halfway up the sides of the ramekins.
  8. Bake the custards in the oven for 45 minutes, or until they just wobble in the centre when you shuffle them. Chill for 1 hour or so, or until ready to serve. Serve with grated chocolate on top and the chocolate hazelnut chews on the side for dunking.
Tags:
healthy
low carb
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