Lashings of melted chocolate and mouthwatering espresso flavours, what’s not to love with our favourite Cocoa Espresso Bars Recipe.
Cocoa Espresso Bars Recipe
Makes about 25
Ingredients:
4 tbsp milk
10g (1 tbsp) instant espresso powder
200g plain flour
70g cornflour
30g cocoa powder
125g butter
100g sugar
1 tbsp vanilla sugar
1 egg
120g dark couverture chocolate, melted
Method:
Preheat the oven to 180°C (160°C fan forced). Place the milk in a small saucepan over low heat and heat until warm, then add the espresso powder and stir to dissolve. Allow the milk mixture to cool.
Meanwhile, line a baking tray with baking paper. Place the plain flour, cornflour, cocoa powder and a pinch of salt in a bowl and mix well to combine. Place the butter, sugar and vanilla sugar in the bowl of a stand mixer fitted with a beater attachment, then beat until creamy and light. Add the egg, beat until combined. Add the flour mixture and milk and stir until a dough is just formed.
Transfer the dough into a piping bag fitted with a large 1.4cm star-shaped nozzle. Pipe about 25 x 8cm lengths of dough close to each other onto the tray. Bake in the oven on the middle rack for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool for about 30 minutes.
Place the espresso bars on a clean sheet of baking paper, then drizzle with the melted chocolate. Allow the chocolate to set before serving.
