The 2020 Food and Wine Festival at DCA gave us this chocolatey-almond shake with buttery, crunchy toffee topping that you can make at home! A Disneyland-inspired recipe.
Almond Mocha Shake:
- 3, 2 ounce scoops of Dreyer’s Mocha Almond Fudge ice cream
- 1/4 cup milk, more or less to taste
English Toffee (adapted from King Arthur):
- 16 tablespoons (227g) unsalted butter, cold
- 1/2 teaspoon salt
- 1–1/2 cups (298g) sugar
- 3 tablespoons (43g) water
- 1 tablespoon (21g) light corn syrup
- 2 cups (227g) chopped peanuts, toasted (see notes below)
- 2–2/3 cups (454g) semisweet or bittersweet chocolate, finely chopped; or chocolate chips
Toppings and Decorations:
- 1/2 cup light cocoa candy melts, optional if decorating cup (see tips about what chocolate to use below)
- 1/3 cup chopped peanuts, toasted, optional if decorating cup
- whipped cream (or 1 cup heavy cream, 1 teaspoon each vanilla extract and simple syrup or liquid sweetener of your choice with directions below for making from scratch)
For the English Toffee:
- In a large, deep (3 quart) saucepan, melt the butter. Stir in the salt, sugar, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer; you’ll be taking it off the heat a few degrees sooner). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
- While the sugar is boiling, spread half of the nuts in an even, closely packed layer on a parchment-lined 9″ x 13″ pan. Top the nuts with half the chocolate.
- When the syrup has reached 295°F, remove from the heat. Pour the syrup quickly and evenly over the nuts and chocolate. Top with the remaining chocolate and let sit for 2 to 3 minutes, until it softens; spread the chocolate with an offset spatula in an even layer and immediately sprinkle the remaining nuts on top.
- While the candy is still slightly warm, pull it out of the pan and use a thin spatula to loosen it from the parchment. When completely cool, break into chunks.
For the shake:
- Blend the ice cream and milk together until smooth. Set aside.
For the glass decoration (optional):
- Pour the chopped, toasted peanuts into a wide, shallow dish. Set aside.
- Melt the cocoa candy melts in a microwave safe bowl, like glass. Microwave for 30 seconds. Stir and microwave again for an additional 30 seconds. Keep stirring and microwaving in short bursts of 15-20 seconds until melted and smooth. Use can alternatively use a double boiler for melting or melt directly in a heat-safe piping bag.
- Dip and coat the outer rim of a glass with the melted candy melts (or if melted in a pastry bag, clip the tip off and pipe the chocolate around the outer edge). Then dip into the chopped peanuts, turning to coat the entire outside rim. Place in the fridge for five minutes to harden.
- Pour the blended shake mixture into your prepared glass.
- Spoon or spray whipped cream on top of the shake mixture.
- Place a piece of English toffee in the whipped cream and enjoy!
- To toast nuts, place in a frying pan over medium high heat. Stir peanuts around until they start to smell, well, toasty. This can take anywhere from 5-10 minutes depending on the heat of your stove. Keep watch though, as the oils from the nuts will cause they to scorch.
- Cocoa melts are best to use for coating the glass because they will melt but not become too thin and liquid. Regular baking chocolate will be thinner and run more.
- English toffee can be kept, wrapped, at room temperature for several weeks. Or frozen for longer storage.
Keywords: treat, toffee, mocha, almonds, shake, DCA, Food and Wine Festival, Disneyland, Schmoozies, whipped cream, peanuts, ice cream, candy