December 2, 2020

Hot Chocolate Gifts

Below are some tasty DIY holiday treats you can make for friends, family or coworkers! To make these sweet holiday treats, you will need food-safe clear plastic fillable ornaments or plastic pastry bags to hold your decadent creations, as well as ribbon, bows, gift tags, and other festive materials to decorate your DIY gifts.

Salty Caramel Hot Chocolate

Ingredients:

2½ cups (625 ml) sugar
½ cup (125 ml) cocoa
4½ tbsp. (68 ml) of fleur de sel
1 cup (250 ml) powdered milk
¾ cup (190 ml) brown sugar
1½ cups (375 ml) semi-sweet chocolate chips

Directions:

In a bowl, mix the sugar, cocoa, fleur de sel, powdered milk and sugar.
Remove the ornament stoppers and place equal amounts in each ornament using a funnel.
Lastly, add the chocolate chips.
Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions.

Write the following directions on the card:

Stir the mixture. To one cup of water, add 2 tablespoons (30 ml) of the mixture and a few drops of vanilla. Whisk well. Warm over medium heat, stirring occasionally. Serve and enjoy.

Rudolph Hot Chocolate

Ingredients:

1½ cups (375 ml) sugar
¾ cup (190 ml) cocoa
2 cups (500 ml) powdered milk
1 cup (250 ml) semi-sweet chocolate chips
2 cups (500 ml) mini marshmallows

Decoration:

2 attachable eyes
1 red pom-pom
1 brown pipe cleaner

Directions:

In a bowl, mix the sugar, cocoa and powdered milk.
Pour the mixture into disposable pastry decorating bags.
Finish by adding chocolate chips and marshmallows.
Close and seal the pastry bags.
Decorate with the eyes, pom-pom and pipe cleaner.
Attach card with preparation instructions, and give as gift

Write the following directions on the card:

Place the marshmallows aside. Mix the chocolate chips into the powder mixture. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy.

Peppermint Hot Chocolate

Ingredients:

1 cup (250 ml) sugar
1 cup (250 ml) cocoa
1 cup (250 ml) powdered milk
½ tsp (2.5 ml) salt
½ cup (125 ml) crushed peppermint candy cane
½ cup (125 ml) mini marshmallows

Directions:

In a bowl, combine the sugar, cocoa, powdered milk and salt.
Remove the ornament stoppers. Pour the mixture into the ornaments in equal parts using a funnel.
Add the broken candy cane and the marshmallows.
Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions.

Write the following directions on the card:

Place the marshmallows aside. Mix the hot chocolate mixture with the candy cane. Into a cup of water, stir 2 tablespoons (30 ml) of the hot chocolate mixture. Whisk well. Warm over medium heat, stirring occasionally. Add a few marshmallows on top, serve and enjoy.

White Hot Chocolate

Ingredients:

¼ cup (63 ml) sugar
1 x 3.3 oz. (102 g) vanilla pudding mix powder
1 cup (250 ml) powdered milk
¼ cup (63 ml) sugar snowflakes
1 cup (250 ml) white chocolate chips

Directions:

In a bowl, combine the sugar, vanilla pudding mix and powdered milk.
Remove the stoppers from the ornaments and pour in the mixture in equal parts using a funnel.
Add the sugar snowflakes and white chocolate chips on top.
Replace the stopper in the ornament. Attach a gift card with hot chocolate preparation instructions.

Write the following directions on the card:

Stir the ingredients. Add 2 tablespoons (30 ml) of the mixture into 1 cup of water. Whisk well. Warm over medium heat stirring occasionally. Serve and enjoy.

November 21, 2024

Crêpe bowls

Servings: 8 crêpes Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) 2 strawberries per bowl 10 blueberries per bowl 4 blackberries per bowl 5 raspberries per bowl Whipped cream Mint leaves After Eight chocolates Chocolate custard 1/2 cup (125 ml) sugar 2 eggs 1/4 cup (60 ml) all-purpose flour 1 tbsp. (15 ml) cornstarch 2 cups (500 ml) milk 2 tsp. (10 ml) vanilla extract 13/4 oz. (50 g) chocolate chips Preparation: For the custard On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk, vanilla and chocolate. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes. Stir to make sure the chocolate has completely melted and the mixture is smooth. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours. For the crêpe bowls To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth. Lightly oil a non-stick pan and heat over medium high. Add ¼ cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 5 and 6 with the remaining batter. Preheat oven to 300°F (149°C). Place the crêpes in lightly greased ovenproof bowls (one crêpe per bowl). Place in the oven for 15–20 minutes, just long enough for the crêpes to harden. Once the crêpes have cooled, carefully unmould and set aside. Slice the strawberries and mix all the fruit together in a bowl. Place ¼ cup (60 ml) of custard in each crêpe bowl. Arrange the fruit on top. Garnish with some whipped cream, mint leaves and an After Eight chocolate. Bon appétit!

Discover the recipe

October 29, 2024

Crème brûlée crêpes

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Enough sugar (to caramelize) Custard 1/2 cup (125 ml) sugar 2 eggs 1/4 cup (60 ml) all-purpose flour 1 tbsp. (15 ml) cornstarch 2 cups (500 ml) milk 2 tsp. (10 ml) vanilla extract Preparation: For the custard On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk and vanilla. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours. Once chilled, pour into a squeeze-type bottle. For the crêpes To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 5 and 6 with the remaining batter. Fold the crêpes in half to form a half-moon, then fold in the opposite direction to form a triangle. Arrange the crêpes as you like one by one on a plate. It’s up to you to decide how many you put on each plate. Squeeze custard from the bottle to cover the crêpes. Sprinkle them with sugar. Using a kitchen torch, caramelize the sugar. Decorate as you like. Bon appétit!

Discover the recipe

September 27, 2024

Magic crêpe wheels

Servings: 8 crêpes (24 crêpe wheels) Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) 2 cups (500 ml) Nutella-type spread Decorative sprinkles 4-inch wooden skewers Preparation: To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. Whisk together vigorously until batter is smooth and consistent. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 2 and 3 with the remaining batter. Spread ¼ cup (60 ml) of the Nutella-type spread over each crêpe, making sure to cover the entire surface. Take a crêpe and “stack” it on top of another vertically so they overlap halfway, like 2 linked rings. Starting at the bottom, tightly roll up the crêpe. Repeat the procedure with the remaining crêpes. Cover the four crêpe rolls in plastic wrap and place in the freezer for two hours. Remove the plastic wrap from the frozen crêpes and cut each one into 6 equal pieces. Stick a skewer into each piece like a pinwheel. Using a knife, spread a little more of the spread on the outside of the crêpe wheels and roll in the sprinkles to coat. Bon appétit!

Discover the recipe

August 29, 2024

Apple bliss crêpes

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain crêpe mix 1 1/3 cups (325 g) milk (or plant-based beverage) Apple compote: 1/4 cup (60 ml) water 2 cups McIntosh apples with skin on, cored and cubed 2 tbsp. (30 ml) sugar Preparation: Make the apple compote by placing the water, apples and sugar in a saucepan and bring to a boil. Let simmer for 10 minutes or until the apples are soft. Using a blender or food processor, purée the apples. Transfer the compote to a container and allow to cool. Cover and refrigerate for 2 hours or until the compote is completely chilled. The compote will keep for up to 5 days in the refrigerator. To make the crêpes, place the Cora crêpe mix, milk and apple compote in a bowl. Whisk vigorously until the batter is smooth and consistent. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Place each crêpe on a plate and garnish with the spread of your choice. A few delicious options: apple butter, chocolate hazelnut, peanut butter, salted caramel, cream cheese, etc. Sprinkle some chocolate chips and almonds flakes. Fold the bottom edge over the garnish and roll it over. Then, c Enjoy!

Discover the recipe

July 25, 2024

S’more crêpes

Servings: 8 crêpes Ingredients: 8 bacon slices, cooked crisp 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1 cup coco-hazelnut spread 24 regular-sized marshmallows Preparation: Cook the bacon until nice and crispy. Set aside on a plate. In a large bowl, whip the Cora crêpe mix with the milk until the batter is smooth. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/4 (60 ml) cup of the batter to the centre of the pan and rotate the pan to spread the mixture evenly. When the edge lifts away easily and starts to brown, after about 1 minute, flip the crêpe over using a spatula and cook for a further 30 seconds or until cooked through. Remove crêpe from skillet. Repeat until all the batter has been used. Assemble each crêpe by placing it on a plate and spreading ¼ (60ml) cup of the coco-hazelnut spread in the centre from top to bottom. Next place 1 slice of bacon and then 3 marshmallows on top of the spread in that order. Fold in two sides of the crêpe to make a rim (it will help keep the filling inside) and roll up. Wrap each roll in a sheet of aluminum foil. Using tongs, place them close to the fire and leave for about 30 to 45 minutes. This will heat the crêpes up just enough to melt the inside. Enjoy your campfire treat!

Discover the recipe

June 26, 2024

Fruit salad crêpes

Servings: 8 crêpes Ingredients: Juice of ½ a lemon 1/4 cup (60 ml) maple syrup 2 tbsp. (30 ml) chopped fresh mint 2 cups (500 ml) cantaloupe cubes 1 cup (250 ml) fresh blueberries 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Garnish: Mint leaves Icing sugar Preparation: In a bowl, whisk together the lemon juice and maple syrup. Add the mint and fresh fruit. 2. Gently mix and refrigerate. 3. In another bowl, combine the Cora crêpe mix with the milk. 4. Vigorously mix with a whisk until the batter is smooth. 5. Lightly oil a small anti-stick pan and heat over medium-high heat. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate to spread mixture evenly. 6. When the edge of the crêpe is browned and easily lifts up, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove crêpe from the pan and set aside. 7. Make the rest of the crêpes with the remaining batter. 8. Place a crêpe on a serving plate and add 1/3 cup (80 ml) of fresh fruit vertically from top to bottom in the centre of the crêpe. 9. Fold the two sides of the crêpe inwards so that the filling is snug inside. Repeat for the other crêpes. 10. Dust with icing sugar and decorate with a bit of mint. Bon appétit!

Discover the recipe

April 25, 2024

Chocolate-coated fruit skewers

Ingredients: Strawberries, stems removed Green grapes Blackberries Ground cherries Chocolate (at least 70% cocoa) Cora’s crêpe mix Preparation: 1- Line a baking sheet with parchment paper. 2- Thread the fruit onto skewers, alternating between the different kinds of fruit, and place them on a large plate. 3- Gently melt the chocolate in the microwave or in a bain-marie. 4- Using a spoon, drizzle the melted chocolate over the fruit skewers. Lightly tap the skewers to remove any excess chocolate and arrange them on the baking sheet. Let stand or refrigerate until set. 5- Prepare enough crêpes with Cora’s tasty crêpe mix, following the instruction on the packaging. 6- Arrange crêpes on serving plates, accompanied by the fruit skewers. Tip: You can use any kind of fruit for the skewers, but the firmer the better.

Discover the recipe

March 29, 2024

Crispy julienned crêpes

Servings: 8 julienned crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Preparation: Preheat the oven to 375°F. Place the Cora crêpe mix and milk in a bowl. Whisk vigorously together until the batter is smooth and consistent. Lightly oil a small non-stick skillet and heat on medium-high. Pour 1/8 cup (30 ml) of the batter in the centre of the skillet and rotate to spread evenly. When the edge of the crêpe starts to brown and lifts up easily, after about 1 minute, turn it over using a spatula and continue cooking for another 30 seconds, or until cooked through. Remove crêpe from pan. Repeat the above steps for the remaining batter. Refrigerate crêpes for about 10 minutes so they are easier to cut. Once cooled, cut the crêpes into 4 in the same direction. Julienne each section into 3 mm-wide strips. Place crêpe strips in a mixing bowl. Spray with a bit of cooking spray and gently toss. The strips shouldn’t stick together. If they do, repeat operation, spraying and tossing them again until they are lightly covered in oil. Spread them out on a baking sheet. Bake the strips for 10–12 minutes, turning halfway through. They should be golden brown and crisp. Let the strips cool for a few minutes before using them as a topping for your salad. You can now use these julienned crêpes as a satisfying topping for all your salads!

Discover the recipe

March 21, 2024

Maple Milkshake

Ingredients ½ cup 2% milk 1 ½ tbsp. maple syrup ½ banana 2 tbsp. plain yogurt 1 orange slice for garnish Preparation Add all ingredients in a blender and mix well. Pour into a glass, garnish with the orange slice and enjoy! Tip For a very cold milkshake, put your glass in the refrigerator an hour before serving.

Discover the recipe

February 26, 2024

Breakfast Tacos

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 4 eggs 8 slices of bacon 45 ml (3 tbsp.) sliced black olives 45 ml (3 tbsp.) diced tomatoes (5 mm cubes) 250 ml (1 cup) shredded leaf lettuce Garnishes (per taco): 4 to 5 cilantro leaves 4 slices of pickled hot peppers Hot sauce of your choice Preparation: 1. To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. 2. Whisk vigorously until smooth. 3. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/8 cup (30 ml) of the batter to the centre of the hot skillet and rotate it to spread batter evenly. 4. When the edge of the crêpe starts to brown and lifts away easily, after about 1 minute, flip the crêpe over with a spatula and continue cooking for 30 seconds, or until cooked through. Remove crêpe from pan. 5. Cook the remaining batter, one crêpe at a time. 6. While you cook the crêpes, scramble and cook the eggs in another pan, and cook the bacon 7. To serve, divide the crêpes between plates, according to how many each person wants to eat. 8. Garnish each taco in this order, being sure to divide ingredients evenly: lettuce, egg, tomato, olives, cilantro, hot peppers, bacon and hot sauce. Enjoy!

Discover the recipe

January 30, 2024

Chocolate raspberry crêpes

Servings: 4 crêpes Ingredients: 1 1/3 cups (200 g) Cora chocolate crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1 cup (250 ml) Nutella-type spread 1/2 cup (125 ml) raspberry jam 1 small package of raspberries For the topping: 2 tbsp. (30 ml) slivered almonds Raspberries Preparation: Place the Cora crêpe mix and milk in a bowl. Mix vigorously with a whisk until smooth. In another bowl, combine the Nutella-type spread and raspberry jam until smooth. Lightly oil a non-stick frying pan and heat over medium-high heat. Pour 1/2 cup (125 ml) of the batter in the centre of the pan and rotate the pan to spread evenly. When the edge starts to brown and lifts away easily, after about 1 minute, turn the crêpe over with a spatula and continue cooking for 30 seconds or until cooked through. Remove crêpe from pan. Spread a quarter of the Nutella-raspberry mixture on one half and sprinkle with a few whole raspberries. Fold the crêpe in half to form a half-moon. Repeat Steps 4. Arrange crêpes on a plate and top with raspberries and slivered almonds. Feel free to adapt the recipe by adding your own creative touch!

Discover the recipe

November 12, 2023

Gingerbread cookies

Ingredients 2 ¾ (680 ml) cups all-purpose flour, sifted 2 tsp (10 ml) baking soda 2 tsp (10 ml) ground cinnamon 1 ½ tsp (8 ml) ground ginger 1 ½ tsp (8 ml) ground cloves ½ tsp (3 ml) salt 1 cup (250 ml) butter, softened 1 egg 1 cup (250 ml) brown sugar, packed ¼ cup (60 ml) molasses Preparation In a large bowl, add sifted flour, baking soda, cinnamon, ginger, cloves and salt. Mix well and set aside. In a separate bowl, cream the butter. Add the egg, brown sugar and molasses. Mix to a smooth paste. Slowly add the dry ingredients to the wet ingredients. Mix well. Cover and refrigerate the cookie dough for one hour. Preheat oven to 350°F (175˚C). On a floured surface, roll out the dough to a thickness of ¼ inch (6 mm). Cut out cookies in desired shape using a cookie cutter and place on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until the cookies are firm. Baking time will vary depending on dough thickness. Allow to cool and decorate as desired. Makes: 48 medium-sized cookies.

Discover the recipe

1 2 3 … 5 Suivant »

Set your favourite restaurant for a personalized experience.

Abbotsford

Acadie - Montréal

Adelaide Centre - London

Airdrie

Airport & Queen - Brampton

Alta Vista - Ottawa

Ancienne-Lorette

Barrie

Beauport

Bedford

Hot Chocolate Gifts

Salty Caramel Hot Chocolate

Ingredients:

Directions:

Write the following directions on the card:

Rudolph Hot Chocolate

Ingredients:

Decoration:

Directions:

Write the following directions on the card:

Peppermint Hot Chocolate

Ingredients:

Directions:

Write the following directions on the card:

White Hot Chocolate

Ingredients:

Directions:

Write the following directions on the card:

Share

Crêpe bowls

Crème brûlée crêpes

Magic crêpe wheels

Apple bliss crêpes

S’more crêpes

Fruit salad crêpes

Chocolate-coated fruit skewers

Crispy julienned crêpes

Maple Milkshake

Breakfast Tacos

Chocolate raspberry crêpes

Gingerbread cookies

Set your favourite restaurant
for a personalized experience.