

 Mocha Thumbprint Cookies 🍫☕️using our very own NESTLÉ Aero Dark 🤭

Makes 60
Hands-on time: 30 minutes
Hands-off time: 20 minutes

INGREDIENTS

1 cup (227g) margarine, softened

1 cup granulated sugar
1 large egg
2 tbsp NESCAFÉ Ricoffy
2 cups cake flour
½ cup NESTLÉ Cocoa Powder
3 slabs (85g each) NESTLÉ Aero Dark Chocolate
⅓ cup cream

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 180°C and line 3 baking trays.

2. In a large mixing bowl, using an electric mixer, beat the margarine and sugar for 2
minutes until light and fluffy.

3. Add the egg and 3 teaspoons of NESCAFÉ Ricoffy and beat until incorporated.

4. Add the flour and NESTLÉ Cocoa Powder and beat until combined.

5. Spoon 2 teaspoons of the cookie dough into your hand and roll into a ball. Place on the
lined baking tray and repeat with the rest. *Chef’s Tip: Refrigerate the dough for 30
minutes if it is too soft too handle.

6. Using your thumb, press an indentation into the centre of each ball.

7. Bake for 5 minutes, rotate the baking tray and bake for a further 5 minutes until set
around the edges.

8. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack
to cool completely.

9. Break the NESTLÉ Aero Dark into cubes. In a microwave-safe bowl, combine the NESTLÉ
Aero Dark and cream and microwave, stirring in 30-second intervals until smooth and
melted. *Chefs tips: For testing we used a 700W microwave.
 10. While still warm, stir in the remaining teaspoon of Ricoffy and mix until smooth.

11. Spoon the chocolate ganache into the centre of each cookie and allow to set and
ENJOY! *Chef’s Tip: The cookies can be stored in an airtight container for up to 1 week!

aerosouthafrica
Get comfortable, you’ll want to cozy up to this beauty. Triple Chocolate Cake Roll…need we say
more? 🤤🍰 Triple Chocolate Cake Roll
Ingredients:
For the Cake:
•1standard chocolate cake mix •1-1 ½ cups milk⠀
•3 slabs Aero Milk chocolate, melted

For the Milkybar Whipped Cream:

•1 Milkybar chocolate slab, chopped (80g)
•1cup chilled whipping cream

Aero chocolate ganache:

•3Aero (85g) Milk Chocolate slabs •1 ½ cups cream

To serve: •Crumbled Aero to serve

Method:
For the Cake:
1.Prepare the chocolate cake according to the instructions. Allow to cool slightly once baked.
2.In a bowl over boiling water heat the Aero milk chocolate until melted and smooth.
3.In a separate bowl, crumble the chocolate cake together with the milk and melted Aero
chocolate.⠀
4.Once combined, place the cake mixture onto a rectangular piece of cling film, flatten the
mixture into a rectangular shape using your hands. Place a second equal size of cling film over
the top of the cake and use a rolling pin to flatten it out. Peel the top layer of clingfilm off of the
cake and use a knife to cut the cake into a neat rectangular shape.
For the Milkybar Whipped Cream:
1.Combine the chopped Milkybar chocolate and 2 tablespoons whipping cream in small bowl. Set
over a small saucepan of boiling water and stir until chocolate melts and mixture is smooth. Set
aside and cool for 10 minutes.
2.Beat the remaining chilled whipping cream in a medium bowl until soft peaks form. Whisk into
the white chocolate mixture.
3.Spread the Milkybar whipped cream evenly over the chocolate cake and roll the cake up from
the shorter end, using the bottom layer of cling film, and then set aside on a cooling rack.
(Remove the clingfilm after rolling)

Aero chocolate ganache:

1.Bring cream to a simmer on the stove top, stirring occasionally. Once it reaches a simmer,
remove from the heat and pour over the Aero chocolate pieces, stir until the chocolate is all
melted and smooth.
2.Pour the Aero chocolate ganache over the chocolate cake roll, coating it completely. Sprinkle
crumbled Aero over the top of the roll while the chocolate is still tacky.
5.Allow to set in the fridge for 2 hours, slice, serve and ENJOY!
aerosouthafrica
Two chocolate powerhouses. One delicious pudding recipe. Watch the video to see how you can
use AERO and BARONE to make an iconic collabo, right in your kitchen oven!
🍫🍫 #AeroMoment #instasnack #foodie #chocolate
Molten Aero Puddings with a Bar-One Sauce
Ingredients:

For the Lava Cakes:

¾ cup Aero milk chocolate, melted
½ cup butter, diced
2 eggs
½ cup granulated sugar
1 tbsp cake flour
Butter for ramekins
For the Bar-One sauce:
2 Bar-One chocolate bars, 90g
½ cup cream

Yield: 4 Lava Cakes

Method:

For the Lava Cakes:

1.Preheat the oven to 180°C.

2.Melt the Aero milk chocolate in a bowl over hot water.

3.Stir the butter into the chocolate until it melts.

4.In another bowl, beat the eggs and sugar till it mixes well and becomes frothy.
Now stir in the melted chocolate and butter.

5.Then add the flour and mix everything together.

6.Butter 4 individual ramekins, and dust with cocoa powder before pouring in the chocolate
batter.

7.Then bake it in the oven for about 10-12 minutes till the rest of the cake is cooked but the
center is still soft.

8.Take it out of the oven and allow to rest for 3 or 4 minutes before you turn the ramekins upside
down onto dessert plates.

9.Serve warm with a scoop of vanilla ice cream, a drizzle of melted Bar-One sauce and chunks of
Aero milk chocolate.
For the Bar-One sauce:

1.Bring water to the boil in a big pot, and put a bowl or a pan on top of it.

2.Break the chocolate bars into small pieces and add them to the bowl.

3.Add the cream bit by bit and stir well until melted and creamy.