Hazelnut Mocha Millionaires Shortbread

Hazelnut Mocha Millionaires Shortbread

Chocolate, caramel and coffee – these Hazelnut Mocha Millionaires Shortbreads are an irresistible Christmas treat! Each bite offers a buttery, coffee-infused shortbread base topped with gooey coffee salted caramel, crunchy roasted hazelnuts and a trio of marbled chocolates. Finished with a spritz of edible gold for a lovely festive shimmer!

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Prep Time 45

Cook Time 25

Chill Time 3

Total Time 4 10

Course Afternoon Treat, Dessert, Snack, Treat

Cuisine American, British, Christmas

Servings

Equipment

Ingredients

For the coffee shortbread base:

1 tablespoon Espresso powder
200 grams Unsalted butter room temperature
100 grams White caster sugar
300 grams Plain flour

For the coffee caramel layer:

150 grams Unsalted butter
30 grams Light brown sugar
60 grams Golden syrup
1 tin (397g) Condensed milk
1 tablespoon Espresso powder
1 teaspoon Salt
50 grams Chopped roasted hazelnuts

For the marbled chocolate topping and decoration:

Instructions

Start by making the coffee shortbread base:

Preheat the oven to 180°C fan / 200°C conventional. Line an 8inch square baking tin with greaseproof paper.
Mix the espresso powder with 1 teaspoon of boiling water to make a paste. Set aside to cool.
1 tablespoon Espresso powder
Cream the butter and caster sugar together until light and fluffy. Add the coffee paste and mix to combine. Then add the flour and fold to make a shortbread dough.
200 grams Unsalted butter, 100 grams White caster sugar, 300 grams Plain flour
Press the dough out into the baking tin and prick all over with a fork.
Bake for 25-30 minutes until golden and firm. Place in the fridge to cool.

Now make the coffee caramel:

Combine all the ingredients (apart from the salt and hazelnuts) in a medium-large saucepan.
150 grams Unsalted butter, 30 grams Light brown sugar, 60 grams Golden syrup, 1 tin (397g) Condensed milk, 1 tablespoon Espresso powder
Place over low heat and stir until the ingredients have melted into a smooth mixture.
Turn the heat up to medium so the mixture starts to boil. Keep stirring continuously (scraping around the edge and bottom of the pan) for 6 minutes until the caramel thickens and turns golden in colour. Remove from the heat and stir in the salt.
1 teaspoon Salt
Pour the caramel over the shortbread base and scatter the chopped hazelnuts on top. Return to the fridge for 1 hour to set (or overnight if you're prepping ahead).
50 grams Chopped roasted hazelnuts

For the chocolate topping:

Remove the baking tin from the fridge.
Finely chop the dark chocolate and place in a large glass bowl. Microwave for 30-second bursts, stirring in between, until the chocolate is almost melted. Then keep stirring until the chocolate is completely smooth (the heat from the bowl will melt the last bits of chocolate). Repeat this step to melt the white and milk chocolate.
100 grams Menier Milk Chocolate, 100 grams Menier White Chocolate, 150 grams Menier Dark Chocolate
Pour two-thirds of the dark chocolate over the hazelnut caramel layer and spread it to the edges. Drop spoonfuls of the remaining dark chocolate, white and milk chocolate on top. Work quickly so the chocolate doesn't set!
Use a skewer, toothpick or knife to swirl the chocolates together and create a marble pattern.
Return to the fridge for another 2 hours or until the chocolate topping is completely set. Then decorate with the edible gold dust or glitter for a sparkly finish.
Edible gold dust/glitter
Tips for slicing your hazelnut mocha millionaires shortbread:
Remove from the fridge 20 minutes beforehand, just to soften the layers a bit. Flip the slab upside down onto a chopping board, so the shortbread layer is on top. Use a warm flat knife to slice through the layers. This will make clean cuts and stop the chocolate topping from cracking. Enjoy!