Heavenly Haute Hot Chocolate

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* Exported from MasterCook *

 

Heavenly Haute Hot Chocolate

 

Recipe By :Dana Jacobi

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups plain or vanilla soymilk

1/4 cup sugar

3 1/2 ounces dark chocolate -- chopped

3 1/2 tablespoons Dutch-process cocoa powder

1/4 teaspoon vanilla extract -- (1/4 to 3/4)

 

Combine the soymilk, sugar, and 1/4 cup water in a saucepan. Cook over

medium-high heat until the sugar dissolves and the milk is almost boiling, 4 to

5 minutes. Add the chocolate, cocoa, and 1/4 teaspoon of the vanilla. Whisk to

blend. Bring the mixture to a boil and remove the saucepan from the heat. Add

the remaining 1/2 teaspoon vanilla, if desired.

 

Froth the hot chocolate using an immersion blender. If you are using a

traditional blender, carefully whip the hot liquid on high speed until it is

frothy.

 

Serve immediately, or cool, then refrigerate, covered. Reheat, froth, and

serve.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 361 Calories; 17g Fat (37.3% calories

from fat); 4g Protein; 59g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 3 1/2 Other

Carbohydrates.

 

NOTES : When Jeffrey Steingarten, Vogue magazine's food editor, claimed to have

created the perfect cup of hot chocolate, using a recipe from Pierre Herme, the

Parisian pastry chef extroadinaire, I had to see how his distinctive method

worked in a dairy-free version. Frothy, yet full-bodied, sweet with a slight

bitter note, silken as fine chocolate, yet with the sharpness of cocoa, the

result is astonishing. Ideally, making this chocolat chaud requires an

immersion blender, the blending of Scharffen Berger and Valrhona or Lindt

chocolates, and the following technique. However, using a blender and any

top-quality dark chocolate, including Callebaut or El Rey, is still sure to

transport you. When cooled, it will keep for up to three days, covered and

refrigerated. This means chocoholics can reheat a fix in minutes.

Nutr. Assoc. : 0 0 0 0 0