Get the latest news at...
Mont Rochelle

Easter at Mont Rochelle

Bring a taste of Franschhoek to your Easter celebrations this weekend!

The Easter Bunnies at Mont Rochelle...we mean Chefs...have created two special treats for you to enjoy. Try making a batch of our 'Knot' Cross Buns which, still warm from the oven, can be dipped in a moreish citrus glaze! And with the buns' distinctive plaited design, they almost look too good to eat. Almost. Over Easter, we'll be serving our Mocha Cooler to guests and are delighted to share the recipe for this decadent cocktail with you. The only rule with this drink is that it must be served in a chocolate bunny!

The Mont Rochelle Mocha Cooler

Ingredients
Makes one cocktail

  • 1 shot of double espresso
  • 25ml of Kahlua (a single shot)
  • 3 teaspoons of hot chocolate powder
  • 250ml whole milk / full cream milk
  • Whipped cream for the topping
  • Ice cubes
  • 1 wafer straw or chocolate flake
  • 1 large chocolate Easter bunny to serve the cocktail in, leave to chill in the fridge beforehand.
    You can simply leave out the Kahlua if you'd prefer to enjoy it without alcohol

Method

  • Prepare one shot of a double espresso in advance and leave to cool.
  • In a cocktail shaker, add enough ice cubes to fill to approximately halfway.
  • Add the 3 teaspoons of chocolate powder, the shot of Kahlua, the milk and the cooled double espresso to the cocktail shaker.
  • Shake!
  • Remove the chocolate Easter bunny from the fridge and strain the cocktail into the bunny.
  • Top with whipped cream, hot chocolate powder and chocolate wafer stick and enjoy!

Dark Chocolate & Citrus 'Knot Cross Buns'

These mouth-watering 'knot' cross buns will bring the 'wow' factor to your Easter celebrations. Serve with a sweet citrus glaze and a sprinkle of sea salt for the ultimate moreish treat.

Ingredients
Makes 24

For the dough

  • 375g White bread flour
  • 150g All-purpose flour
  • 50g Caster sugar
  • 8g Fine salt
  • 2tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ½ tsp Ground cardamom
  • ¼ tsp Ground nutmeg
  • 8g Instant yeast
  • 180ml Full cream milk
  • 3 Eggs
  • 75g Softened unsalted butter

For the glaze

  • 50g Candied citrus peel
  • 100g Sugar
  • 100g Water

First half of dough

  • 1tbs Cocoa powder
  • 15g Fresh coffee grounds
  • 60g 70% Dark chocolate chips

Second half of dough

  • 75g Candied citrus peel
  • 35g Raisins

Maldon sea salt
Cooking spray

Method
• Begin with the glaze: boil the candied peel, sugar and water together until it resembles the consistency of warm honey. Set aside in a covered container.
• Next mix all the dry ingredients together, including the instant yeast. Set aside.
• In a separate bowl, whisk the milk and eggs together. Set aside.
• In an electric mixer with the dough hook attachment on medium speed, knead the dry mixture with the milk and egg mixture for 5 minutes until well combined.
• Continue to mix on a medium speed and split the butter into three equal parts, adding one part at a time, mixing into the dough well, before adding the next.
• When the dough has been well kneaded, split into two equal sized doughs.
• First half of dough: Add cocoa powder, coffee grounds and chocolate chips. Knead gently by hand and put the dough in a covered bowl, lightly greased with cooking spray.
• Second half of dough: Add the candied citrus peel and raisins. Knead gently by hand and put the dough in a covered bowl, lightly greased with cooking spray.
• Allow the dough to prove at room temperature until it has doubled in size.
• Next shape the rolls: Portion each dough into 50g dough balls.
• Roll each dough ball into equal length logs.
• Place the logs side-to-side, pinch the ends together, whilst still keeping the long log shapes, twist the logs to make plaits, then fold the ends inwards to create a bun. Secure the end-tips by folding them under the bun. Place the buns in a greased baking tray, ensuring they are spaced out with enough room for each to bake.
• Cover the tray and allow the buns to prove to double their size.
• Bake in a pre-heated oven at 170°C (fan) for 14 minutes.
• Remove from the oven and generously glaze (prepared earlier) the buns while they are still warm, topping with Maldon sea salt.
• Serve with more glaze on the side - it makes for a great dip!

Lekker eet!

Explore Mont Rochelle here.

Follow us on social media here:
Mont Rochelle on Facebook
Virgin Limited Edition's Instagram
Twitter

Latest Mont Rochelle Articles