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Hot Chocolate: Place the milk,
semisweet chocolate, milk chocolate, and sugar (if using), in a saucepan over medium heat and whisk periodically
until the mixture just reaches the boiling point. Remove
from heat and if more foam is desired, use a wire whisk or hand held immersion blender to whip the
hot chocolate.
Pour the hot chocolate into two cups and
garnish with a dollop of whipped cream and a dusting of cocoa powder or grated
chocolate, if desired.
Whipped Cream: In
your mixing bowl, place the whipping cream,
vanilla extract, and sugar and
stir to combine. If you have time, cover and chill the bowl and wire whisk in the refrigerator for
about 30 minutes. When chilled, beat the mixture until stiff peaks form.
The whipped cream will keep in the refrigerator for a day or two.
Note: To make hot or iced mocha
simply replace 1/2 cup (120 ml) milk with your favorite brewed coffee. Proceed
with the recipe and if you want it iced, let the mixture cool and then pour
over ice cubes. Garnish with whipped cream and grated chocolate.
Note: Leftovers can be covered and
stored in the refrigerator for a couple of days. Reheat.
Makes 2 - 8 ounce (240 ml) servings.
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Hot Chocolate Recipe:
2 cups (480 ml)
milk
3 ounces
(90 grams) semisweet chocolate, chopped
1 ounce
(30 grams) milk chocolate, chopped
1 teaspoon
granulated white sugar, or to taste (optional)
Whipped Cream:
1/2 cup (120 ml) cold heavy
whipping
cream
1/4 teaspoon pure
vanilla extract
1/2 tablespoon (15 grams) granulated white
sugar
Grated chocolate or
cocoa powder
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