BAKED HOT CHOCOLATE
I found this recipe on someone's blog as I was stumbling around the internet. I just baked it today , and oh myyyyy! I didn't have the individual dishes to bake it in , and quite frankly , I wasn't sure how big they should be as the recipe doesn't say ... I used my 1 1/2 quart corning bakeware. The middle sunk down a bit , but didn't ruin the recipe as far as I know :) If you decide to make this , and DO have individual baking dishes to use , please share what size they are? Thanks , and I hope you enjoy! ** The original recipe states this is 4 servings. I'm changing it to 6 .. It's VERY rich.
Provided by Marlene.
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine chocolate and butter in a mixing bowl and melt over a double boiler. Combine the eggs and sugar in a separate mixing bowl and warm over double boiler until warm to the touch. Transfer egg mixture to mixer and whip until fluffy. Fold whipped eggs into melted chocolate. Divide evenly into four bake proof dishes and bake at 350° for 17-20 minutes.
Nutrition Facts : Calories 399.5, Fat 37.4, SaturatedFat 22.4, Cholesterol 154.5, Sodium 159.1, Carbohydrate 21.6, Fiber 7.2, Sugar 8.8, Protein 9.9
THE BEST HOT CHOCOLATE
Steps:
- Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
- Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
- Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
- Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
- Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
- Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.
BAKED HOT CHOCOLATE
Adapted from The Essence of Chocolate by Robert Steinberg and John Scharffenberger; Contributed by Heidi Friedlander. Baked in mugs or cups and dolloped with whipped cream, trompe l'oeil baked hot chocolate is Cleveland restaraunt Moxie's signature dessert. The top layer is crisp, the center resembles a glossy chocolate pudding, and the bottom layer is the thickest a hot chocolate can be without forfeiting the name.
Provided by Brookelynne26
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
- Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
- Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
- Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
- Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
- Serve topped with a dollop of whipped cream.
CLASSIC HOT CHOCOLATE
This is a dark, rich and classic hot cocoa that's perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.
Provided by Melissa Clark
Categories easy, quick, non-alcoholic drinks
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
- Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
- When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
- Serve topped with whipped cream or marshmallows.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 120 milligrams, Sugar 33 grams
HOT CHOCOLATE BAKED FRENCH TOAST
With a dense custardy inside, a crispy crust, and an extra dose of hot chocolate sauce to pour over the top, this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.
Provided by Anna Stockwell
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Butter a 13x9" baking dish. Arrange bread slices in overlapping rows in dish.
- Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat. Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve. Reserve remaining chocolate mixture.
- Whisk eggs, milk, sugar, and salt in a large bowl. Whisking constantly, pour in hot chocolate mixture in a slow, steady stream. Pour evenly over and between each layer of bread. Push down with your hands to soak top of bread. Cover dish tightly with foil and chill at least 2 hours.
- Preheat oven to 350°F. Bake foil-covered bread until warmed through and a knife inserted into the center feels warm to the touch, about 35 minutes. Remove foil and continue baking until bread is browned, 35-40 minutes longer. Let cool 10 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing occasionally, until golden-brown and fragrant, 3-5 minutes. Microwave 1 cup reserved chocolate mixture in a microwave-safe bowl in 10-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until warmed through.
- Serve French toast with hot chocolate sauce and toasted hazelnuts.
- Do Ahead
- French toast can be assembled 1 day ahead before baking; cover tightly with foil and chill.
HOMEMADE HOT CHOCOLATE
Hot chocolate using real chocolate instead of the powdered stuff. Top with whipped cream and chocolate shavings and enjoy!
Provided by Gloria Arnold
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat milk in a saucepan over medium heat until almost boiling. Lower heat to medium-low; add chocolate chips, vanilla extract, nutmeg, cloves, cinnamon, and chili powder. Cook and stir milk mixture until chocolate is dissolved, 5 to 10 minutes.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 62.5 g, Cholesterol 9.8 mg, Fat 25 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 18.4 g, Sodium 58.9 mg, Sugar 33.9 g
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- Position a rack in the middle of the oven and preheat the oven to 350°F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
- Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch.
- Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes, until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
- Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
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