Hot chocolate to knock your boots off
The AP is reporting a new Hot Chocolate Recipe to "knock your boots off".
Pastry chef Elizabeth Falkner developed this recipe for hot chocolate to be a cross between that favorite winter drink and chocolate sauce. She says it also has enough body to take on a shot of brandy or whiskey for an adult take on this drink.
STRONG HOT CHOCOLATE
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 vanilla bean
2 tablespoons unsweetened cocoa powder
2 tablespoons packed dark brown sugar
2 ounces bittersweet chocolate
(70 percent cacao), coarsely chopped (about 1/2 cup)
1 to 3 grains fleur de sel (French sea salt)
8 marshmallows (or whipped cream)
Off heat, in a 1-quart saucepan, combine milk and cream. Split vanilla bean lengthwise and use tip of knife to scrape seeds into saucepan, then add scraped pod. Whisk cocoa powder and brown sugar into milk, then place saucepan over medium heat and whisk 5 to 7 minutes, or until frothy and simmering.
Place chocolate in a heatproof bowl. Remove and discard vanilla pod from milk mixture, then pour mixture over chocolate. Add salt and whisk until chocolate is smooth. Divide hot chocolate among cups and top each with 2 marshmallows or dollop of whipped cream. Can be cooled, tightly covered and refrigerated up to 3 days. Serves 4.
Recipe from Elizabeth Falkner's "Demolition Desserts" (Ten Speed Press, 2007, $35)
No word on a calorie count as of yet.
Pastry chef Elizabeth Falkner developed this recipe for hot chocolate to be a cross between that favorite winter drink and chocolate sauce. She says it also has enough body to take on a shot of brandy or whiskey for an adult take on this drink.
STRONG HOT CHOCOLATE
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 vanilla bean
2 tablespoons unsweetened cocoa powder
2 tablespoons packed dark brown sugar
2 ounces bittersweet chocolate
(70 percent cacao), coarsely chopped (about 1/2 cup)
1 to 3 grains fleur de sel (French sea salt)
8 marshmallows (or whipped cream)
Off heat, in a 1-quart saucepan, combine milk and cream. Split vanilla bean lengthwise and use tip of knife to scrape seeds into saucepan, then add scraped pod. Whisk cocoa powder and brown sugar into milk, then place saucepan over medium heat and whisk 5 to 7 minutes, or until frothy and simmering.
Place chocolate in a heatproof bowl. Remove and discard vanilla pod from milk mixture, then pour mixture over chocolate. Add salt and whisk until chocolate is smooth. Divide hot chocolate among cups and top each with 2 marshmallows or dollop of whipped cream. Can be cooled, tightly covered and refrigerated up to 3 days. Serves 4.
Recipe from Elizabeth Falkner's "Demolition Desserts" (Ten Speed Press, 2007, $35)
No word on a calorie count as of yet.
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