Ghostly Hot Cocoa Food

GHOST COCKTAILS

Steps:

• Microwave the candy melts in a small microwave-safe bowl at 50-percent power in 10 second increments, stirring in between, until melted, 40 to 60 seconds. Stir until smooth.
• Lay a stemless wine glass on its side. Use a small spoon to paint 2 large ghost eyes and 1 large mouth with the candy melt inside the glass. Repeat with the remaining glass(es). Chill the glasses, painted-sides down, in the freezer until the candy melts harden and the glasses begin to frost, about 10 minutes.
• Meanwhile, whisk 1 cup of the cream in a large bowl, either by hand or with a handheld mixer, until foamy. Whisk, gradually adding the sugar, until soft peaks form. Whisk in the vanilla extract. Transfer to a piping bag fitted with a large plain tip.
• Combine the ice, vodka, hot chocolate mix and remaining 1 cup cream in a blender and blend on high speed until very smooth and thick. Pour into the prepared glasses. Pipe the whipped cream on top of each drink, swirling to make a peak at the top of the ghost's head. Serve immediately.

HALLOWEEN EXTRA-DARK HOT COCOA

Steps:

• Place the nonpareils on a shallow plate. Microwave chocolate in a shallow plate until just melted. Dip inverted mugs in the melted chocolate to coat the rim, then dip in the nonpareils to coat. Let set.
• Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the end of the pan, 8 to 10 minutes.
• Add the chocolate and whisk until fully dissolved and smooth. Pour the hot cocoa into the prepared mugs.

HOT COCOA SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 4 tsp. sugar; set aside., In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly., In another large bowl, with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. , Transfer to prepared dish. Bake at 350° for 40-45 minutes or until the top is puffed and center appears set. If desired, dust with confectioners' sugar. Serve immediately.

HOMEMADE HOT COCOA

Steps:

• In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.