Guest guest Posted December 11, 2002 Report Share Posted December 11, 2002 BASIC HOT CHOCOLATE I 6 ounces semisweet chocolate bits 1 pint heavy cream Pinch cinnamon Whipped cream flavored with vanilla Melt chocolate bits in a double boiler over hot water and stir in the cream. Heat just to boiling point, stirring constantly. Add the cinnamon and serve in 8-ounce chocolate cups topped with flavored whipped cream. Makes about 4 servings. BASIC HOT CHOCOLATE II 3/4 cup heavy cream 3 1/4 cups milk 1 1/2 teaspoons vanilla 6 ounces fine-quality bittersweet chocolate, chopped fine Miniature marshmallows for garnish In a heavy saucepan, combine the cream, the milk, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat. In a small heatproof bowl, combine the chocolate with about 2/3 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk the chocolate mixture into the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and top it with the marshmallows. Makes about 4 1/2 cups, serving 4 to 6 CANDY CANE HOT WHITE CHOCOLATE Peppermint schnapps makes this drink a candy cane with a kick, but the liquor can be omitted. Either way, indulge and top the hot chocolate with whipped cream and more crushed peppermint candy. 12 cups milk 9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped 1 cup crushed red-and-white-striped candy canes or hard peppermint candies 1/4 teaspoon salt 1 1/2 cups peppermint schnapps (optional) Whipped cream Additional crushed red-and-white-striped candy canes or hard peppermint candies Bring milk to simmer in heavy large saucepan. Reduce heat to medium-low. Add white chocolate, 1 cup candy and salt; whisk until smooth. Add schnapps, if desired. Ladle hot chocolate into mugs, dividing equally. Top with whipped cream and additional candy. Serves 12. CREAMY HOT CHOCOLATE 1/3 cup well-chilled heavy cream 1 tablespoon sugar 4 ounces fine-quality bittersweet chocolate (not unsweetened) 2 cups whole milk In a bowl with an electric mixer, beat cream with sugar until it just holds stiff peaks. Chop chocolate and reserve 2 teaspoons. In a small saucepan, heat milk with remaining chocolate over moderate heat, stirring, until it just comes to a simmer. Pour hot chocolate into 2 large mugs and top with whipped cream and reserved chocolate. Serves 2. ARTUSI-INSPIRED HOT CHOCOLATE 3 ounces high-quality bittersweet chocolate 1 cup water 2 to 3 tablespoons unsweetened whipped cream In the top of a double boiler, over boiling water, melt chocolate in water. Pour into a blender and whip for 30 seconds (or use an immersion mixer). Return mixture to double boiler and heat to desired temperature. Pour into a large cup and top with unsweetened whipped cream.Serves 1. HOT CHOCOLATE WITH RASPBERRIES 6 ounces fine-quality bittersweet chocolate (not unsweetened) 2 cups heavy cream 1 cup whole milk 2 tablespoons sugar 1/8 teaspoon salt 1 tablespoon unsalted butter Accompaniments: Whipped cream Raspberries Chop chocolate. In a 1 1/2-quart saucepan bring cream, milk, sugar, and salt just to a boil over moderate heat, stirring, and add chocolate and butter. Reduce heat to low and cook mixture, stirring, until chocolate is melted and mixture is smooth. Ladle hot chocolate into demitasse cups and top with whipped cream and a few raspberries (raspberries will sink to the bottom). Makes 4 Cups MEXICAN HOT CHOCOLATE I 2 cups water 3 ounces Mexican chocolate (available at Hispanic markets), broken into small pieces In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted. Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets). Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy. (If desired, 2 cups scalded milk can be substituuted for the water.) Serves 2. MEXICAN HOT CHOCOLATE II 3 1/2 cups milk 1/3 cup firmly packed light brown sugar 3/4 teaspoon ground cinnamon 1 1/2 teaspoons vanilla 3 ounces unsweetened chocolate, chopped fine 1/2 cup Kahlúa, or to taste Cinnamon sticks for garnish In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla, and a pinch of salt and bring the mixture just to a boil over moderate heat. In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. Whisk in the Kahlúa. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers. Makes about 4 cups, serving 4 to 6. MEXICAN HOT CHOCOLATE III This recipe calls for semisweet chocolate; try a Mexican chocolate such as cinnamon-flavored Ibarra from Guadalajara if you can. If using Ibarra, omit the cinnamon sticks and brown sugar. 4 cups whole milk 3 3-inch-long cinnamon sticks, broken in half 30 whole cloves 1 teaspoon aniseed 5 ounces semisweet chocolate, chopped 2 tablespoons unsweetened cocoa powder 2 tablespoons (packed) brown sugar 5 tablespoons coffee liqueur Bring milk and spices to simmer in heavy large saucepan over medium heat. Add chocolate, cocoa and sugar; whisk until chocolate melts. Remove from heat. Cover; let steep 45 minutes. Bring hot chocolate just to simmer. Mix in liqueur. Strain into 4 mugs. Makes 4 Servings MOCHA HOT CHOCOLATE 1 cup unsweetened cocoa powder 1 cup sugar 1/4 cup instant espresso powder 1 tablespoon vanilla 6 cups milk 2 cups half-and-half In a large heavy saucepan combine the cocoa powder, the sugar, the espresso powder, the vanilla, a pinch of salt, and 1 cup cold water and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the milk and the half-and-half, both scalded, and heat the mixture over moderately low heat, whisking, until it is hot, but do not let it boil. (For frothy hot chocolate, in a blender blend the mixture in batches until it is frothy.) Serves 8 SUPERB HOT CHOCOLATE 6 ounces semisweet chocolate bits 1 pint heavy cream Pinch cinnamon Whipped cream flavored with vanilla Melt chocolate bits in a double boiler over hot water and stir in the cream. Heat just to boiling point, stirring constantly. Add the cinnamon and serve in 8-ounce chocolate cups topped with flavored whipped cream. For mint flavored chocolate, place a mint patty in the bottom of each cup before pouring in the hot chocolate. For a less rich drink, use half milk and half cream, or plain whole milk in place of the heavy cream. To vary the drink and make it slightly alcoholic, use 1 to 2 dashes Grand Marnier instead of cinnamon. Serves 4. ULTRA-RICH HOT CHOCOLATE Here's the archetypal cocoa, topped with marshmallows and made even better by the addition of bittersweet chocolate. 4 cups milk 1/4 cup unsweetened cocoa powder 1/4 cup sugar 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Pinch of salt Miniature marshmallows Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently. Add chocolate; whisk until melted and smooth. Add salt; bring to simmer, whisking constantly until frothy. Ladle into 4 mugs. Sprinkle with marshmallows. Makes 4 Servings WHITE CHOCOLATE CAPPUCCINO White chocolate adds a bit of luxury to the steaming brew. 4 cups whole milk 1 vanilla bean, split lengthwise 10 ounces good-quality white chocolate (such as Lindt or Baker's), chopped 2 1/2 teaspoons brandy 2 1/2 teaspoons vanilla extract 4 cups hot strong fresh-brewed coffee Unsweetened cocoa powder Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute. Pour hot coffee into mugs. Ladle white chocolate mixture over. Sprinkle with cocoa powder and serve. Serves 8. WHITE CHOCOLATE AND PEPPERMINT HOT CHOCOLATE 2/3 cup chilled whipping cream 8 hard red-and-white-striped peppermint candies, coarsely crushed 3 1/2 cups milk 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped 1/2 teaspoon peppermint extract Additional coarsely crushed peppermint candies Beat cream and 8 crushed candies in medium bowl until stiff peaks form. Cover and refrigerate whipped cream. Bring milk to simmer in heavy large saucepan over medium-high heat. Add white chocolate; whisk until melted and smooth. Bring to simmer, whisking constantly. Mix in peppermint extract. Ladle into 4 mugs. Top with dollops of whipped cream. Sprinkle with additional coarsely crushed candies and serve. Makes 4 Servings ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
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