No need to set your alarm extra-early to whip up snacks for your fellow wedding-watching pals. These breakfast recipes are all easy to make ahead, so all you have to do is pop the cork on that champagne and pour the mimosas on the big day.
Matcha White Chocolate Muffins
Prep time: 15 minutes
Cook time: 20 minutes
- 1¾ cups (220 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1½ tbsp matcha tea powder
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (125 mL) 3.25% milk
- ½ cup (115 g) unsalted butter, melted
- 1 bar (100 g) Lindt Excellence White Vanilla Chocolate, chopped
- Preheat oven to 350ºF (180ºC). Line two standard 6-cup muffin pans with paper liners.
- Whisk together all-purpose flour, baking powder, salt, matcha tea powder and granulated sugar in large bowl. Set aside.
- In a separate bowl, whisk together eggs, vanilla and milk.
- Pour wet-ingredient mixture into the bowl with the dry ingredients. Stir just until flour disappears. Fold in melted butter and then the chopped chocolate. Mix as little as possible.
- Divide batter between lined muffin pans.
- Bake until a tester inserted into centre of muffin comes out clean, about 20 to 25 minutes. Cool in pan for 10 minutes. Remove muffins from pan and place on a wire rack to cool. Serve immediately.
Maître Chocolatier Tip: Turn this snack into a decadent dessert by adding both white and dark chocolate chunks to the muffin batter.
Chocolate Cinnamon Buns
Prep time: 3 hours, 15 minutes
Cook time: 30 minutes
- ½ cup (125 mL) + 1 tsp (5 mL) granulated sugar
- ½ cup (125 mL) warm water
- 1 tbsp (15 mL) traditional dry yeast
- ⅓ cup (80 mL) milk
- 1 egg
- ½ tsp (2 mL) vanilla extract
- 3½ cups (875 mL) all-purpose flour
- 1½ tsp (7 mL) ground cinnamon
- ½ tsp (2 mL) salt
- 6 tbsp (90 mL) unsalted, melted butter, divided
- 2 bars (100 g each) Lindt Excellence Sea Salt Dark Chocolate, in pieces
- ⅓ cup (80 mL) packed brown sugar
- 1½ cups (375 mL) icing sugar
- 2 tbsp (30 mL) milk
- In small bowl, dissolve 1 tsp sugar in ½ cup (125 mL) warm water. Sprinkle with yeast. Let stand until foamy (10 minutes). Meanwhile, in another bowl, whisk milk with egg and vanilla. In a large bowl, whisk flour with cinnamon, salt and ½ cup (125 mL) granulated sugar.
- When yeast is foamy, whisk into egg mixture with 3 tbsp melted butter. Stir into flour mixture as best you can. Turn onto floured surface. Knead to form smooth dough (8 minutes). Place in a greased bowl. Turn to coat. Lay damp cloth over bowl. Let rise in warm place until doubled (about 2 hours).
- Grease a 9×13-inch (23×33 cm) baking dish and set aside. Break chocolate into pieces and place in food processor with brown sugar. Whirl until finely ground (about 45 seconds). It may have tiny pieces in it. Pour in the remaining butter. Pulse until even in texture (about 15 pulses).
- When dough has risen, roll into a 14-inch (35 cm) square. Evenly cover with chocolate mixture, leaving ½-inch (1 cm) border. Firmly press into dough.
- Starting with side closest to you, roll up dough. Pinch dough to seal seams. Using a serrated knife, trim away uneven ends. Slice roll into 15 buns. Place cut-side-down in dish. Lay a damp towel over dish. Let rise 45 minutes.
- Bake in 350°F (180°C) oven until buns are golden (25 to 30 minutes). Let buns cool 15 minutes. For icing drizzle, whisk 1½ cups (375 mL) icing sugar with about 2 tbsp milk. Use a fork to drizzle over buns.
Chocolate Chia Pudding
Prep time: 10 minutes (+8 hours chilling)
Cook time: 5 minutes
- 4 pieces (40g) Lindt Excellence 85% Cacao Dark Chocolate
- 1⅓ cups (335mL) 2% milk or milk substitute (e.g., almond milk)
- 4 tsp maple syrup
- 4 tsp whole black chia seeds
- Chopped bananas and Lindt Excellence 85% Cacao Dark Chocolate shavings (for garnish)
- Put chocolate in a bowl and set aside. Heat milk and maple syrup in a saucepan on low heat. Pour over chocolate. Mix until blended into chocolate milk.
- Place chia seeds in a large jar with a tight-fitting lid, or four small ones about ½ cup (125mL) each in size. Pour in chocolate milk, mix, and close jar(s). Refrigerate for at least 8 hours, or up to 24 hours, stirring after 1 hour to make sure mix is even. (The longer the pudding sets, the thicker it will be.)
- Serve topped with bananas and chocolate shavings.
Lindt Maître Chocolatier Tip: For perfect chocolate shavings, try using a vegetable peeler.
85% Chocolate Acai Bowl
Prep time: 8 hours + 10 minutes
Cook time: 0 minutes
Servings: 1 bowl
- 100g frozen acai puree
- 1 ripe banana, cut into slices and frozen overnight
- ½ cup (125mL) milk, almond milk or soy milk
- ¼ cup (60mL) yogurt such as grapefruit, strawberry or Greek
- 1 tsp (4mL) raw cocoa powder
- 1 tbsp (15mL) maple syrup or honey (omit if the acai puree you are using is already sweetened)
- ½ tsp (2mL) vanilla (optional)
- 2 squares (20g) Lindt Excellence 85% Cacao Dark Chocolate, grated
Optional toppings: granola, berries, chia seeds, raw sliced almonds, shaved coconut, cranberries, cocoa nibs, sliced fruits
- Remove acai puree from freezer and run packet under warm water until it softens slightly. Place puree in bowl of a food processor along with frozen banana and blend well until mixture begins to combine, scraping down bowl as needed.
- Add milk, yogurt and cocoa powder, along with honey or another sweetener of your choice and the vanilla. Blend mixture until completely smooth. If needed, add in more yogurt or milk to get the desired consistency.
- Place in a bowl and top with grated 85% chocolate, some granola and fruit or any other toppings. Enjoy chilled (can be prepared the night before.)