Double Hot Chocolate Food

DOUBLE CHOCOLATE HOT COCOA MIX

Steps:

• Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.

DOUBLE FEATURE CUPCAKES WITH MEXICAN HOT CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
• To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water. Stir gently until melted and well combined. You may use a microwave, if preferable.
• Remove chocolate from heat and stir in the vanilla. Add the sugar. Beat with a handheld electric mixture until smooth and combined, about 3 minutes. Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
• In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix until well blended.
• Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full. Place a peanut butter cup in the center of each cup and press down slightly. Bake until the cupcakes are firm to the touch about 20 minutes.
• To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly. Add the chili power and cinnamon, mixing to incorporate. Add the salt, vanilla, and confectioners' sugar. Finally, mix in the melted chocolate and blend thoroughly until smooth. If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

CLASSIC HOT CHOCOLATE

Steps:

• Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
• Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

DOUBLE CHOCOLATE CAKE

Steps:

• Prepare icing: In a stand mixer fitted with a whisk attachment, or in a bowl using a whisk, combine yogurt, cocoa powder, melted chocolate and icing sugar until smooth. Cover and refrigerate for at least 12 hours, to firm up.
• Preheat oven to 375 degrees F. Grease and flour two 10-inch cake pans.
• Prepare cake: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
• In a food processor, pulse applesauce, yogurt, honey, sugar, butter and vanilla until smooth. Gradually mix into dry ingredients until just combined; do not overmix.
• In a separate dry bowl, using an electric beater on high speed, whisk egg whites until soft peaks form. Using a spatula, fold egg whites into batter. (Batter should seem a little lumpy; do not overmix.)
• Pour batter into prepared cake pans. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out almost clean. Transfer pans to wire racks to cool for 20 minutes, then turn out cakes onto wire racks to cool completely.
• Remove icing from the fridge and allow to warm at room temperature until easily spreadable, about 1 hour. Using a serrated knife, slice a small portion off the top of each cake so that the top is flat. Place 1 cake on a stand or flat plate; using an offset or regular spatula, spread a layer of icing over cut side. Place remaining cake cut side down on top of iced cake. Thinly spread about one-third of remaining icing all over cake to form a crumb coat (see Note). Refrigerate for about 1 hour until set, leaving remaining icing at room temperature. Once crumb coat has set, cover cake with remainder of icing. Serve immediately or refrigerate, bringing cake to room temperature before serving.

DOUBLE HOT CHOCOLATE

Steps:

• Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving.

SHARON'S SERIOUSLY TOASTY TEXAS HOT CHOCOLATE

Steps:

• In the top of a double boiler melt the chocolate. In a separate heavy saucepan, heat the milk and cream on low until hot (don't let it bubble). Once hot, add 3 tablespoons of this milk and cream to the melted chocolate and mix well. Blend in the rest of the hot milk/cream mixture, and add sugar and cinnamon.
• Combine the eggs and vanilla, and beat together in a bowl. Add a tablespoon of the chocolate mixture to the eggs and beat well. Slowly stir the entire egg mixture into the chocolate mixture. Whisk the hot chocolate briskly in the double boiler for three minutes.
• While waiting, pour white chocolate liqueur or creme de cacao in mugs. For a peppermint flavor, add the schnapps. Add hot chocolate mixture. Serve immediately.

HOMEMADE HOT CHOCOLATE

Steps:

• Heat the milk, cocoa, sugar and chocolate in a small pan over a medium heat until steaming and the chocolate has melted. Whisk to dissolve the cocoa.
• Pour into a mug, then add the cream to float on top. Grate over a little more chocolate to serve.

DOUBLE CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F.
• Combine cookie crumbs and butter; pat into bottom of an ungreased 13x9 baking pan.
• Combine milk and 1 cup of chocolate chips in a microwave-safe bowl.
• Microwave on high for 1 minute, or until chips are melted; stir until smooth.
• Pour over the cookie crust.
• Sprinkle with remaining chips.
• Bake for 10 - 12 minutes or until the chips are melted.
• Cool and enjoy!

RICH AND CREAMY HOT CHOCOLATE

Steps:

• In a heavy-based saucepan, add in the broken pieces of chocolate and double cream and over medium heat, stir continously till melted.
• Add in the cocoa powder, sugar, milk and cinnamon stick (if using) and whisk continously till it comes to boil.
• Then, take it off heat and gently fold in the whipped double cream till smooth.
• Re-heat again and whisk vigourously to make it frothy.
• Pour into mugs and sprinkle cocoa powder on top.
• Enjoy!

DELUXE HOT CHOCOLATE WITH MARSHMALLOWS

Steps:

• Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

HOT DARK CHOCOLATE

Steps:

• In 2-quart saucepan, heat milk to simmering over medium heat.
• With wire whisk, stir in cocoa, sugar, chocolate, and vanilla. Heat mixture 3 minutes or until chocolate melts, stirring occasionally.
• Pour into warm mugs to serve.
• Variations:.
• Mexican Hot Chocolate:
• Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.
• Coffee-Spiked Hot Chocolate:.
• Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

DOUBLE CHOCOLATE, CHOCOLATE SHAKE

Steps:

• Get out your blender and all needed ingredients.
• First add milk. Then continue with ice, chocolate ice cream, and chocolate syrup.
• Now blend. First start off by grinding the ice, then puree, and finally blend. Continue blending until milk shake is completely mixed.
• Pour in cup or glass.
• Optional: If you wish, you can add a topping of whipped cream, and a single seedless cherry.
• Enjoy!

DOUBLE-DELIGHT HOT COCOA

Steps:

• Bring first 3 ingredients just to boil in saucepan on medium heat, whisking constantly.
• Serve topped with marshmallows.