HOT COCOA
Steps:
- Add the milk, bittersweet chocolate and Mexican chocolate to a 2-quart saucepan. Place over medium heat and whisk until the chocolates have completely melted. Divide among four mugs and top each with a marshmallow. Serve hot.
CLASSIC HOT CHOCOLATE
Provided by Food Network Kitchen
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
HOT CHOCOLATE STIRRERS
We all know a few die hard chocolate fans - make them one of these hot choc stirrers as a gift and they'll never want to use powdered cocoa again
Provided by Miriam Nice
Categories Treat
Time 13m
Yield makes 6
Number Of Ingredients 3
Steps:
- You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later.
- Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
- Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you're using different types of chocolate, you should melt them separately.
- Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
- Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
- The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: 'Simply stir into hot milk.'
Nutrition Facts : Calories 286 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
(HOT CHOCOLATE) COCOA BLOCKS
Simply swirl these blocks of chocolate into a mug of steaming hot milk for a special treat! Another great recipe from King Arthur Flour.
Provided by Southern Polar Bear
Categories Beverages
Time 12h30m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- 1) Line an 8" x 8" pan with parchment paper or aluminum foil.
- 2) Heat the cream and condensed milk over low heat until steaming.
- 3) Remove from the heat and add the chocolate; allow it to gently melt.
- 4) After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
- 5) Whisk vigorously until the mixture is thick and shiny.
- 6) Pour the chocolate mixture into the pan; shake the pan gently to level.
- 7) Set aside overnight to slowly set up.
- 8) Run a knife around the edge of the pan and turn out onto a clean cutting surface.
- 9) Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
- 10) Stick a wooden stick into the center of each block.
- 11) Wrap in waxed paper, parchment, or plastic wrap to store.
- 12) You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla) to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.
Nutrition Facts : Calories 127.8, Fat 7.8, SaturatedFat 4.7, Cholesterol 8.3, Sodium 17.5, Carbohydrate 15.9, Fiber 1.3, Sugar 13.7, Protein 1.9
COCOA BLOCKS
Like fudge on a stick. Swirl these blocks into a mug of hot milk and enjoy luscious hot chocolate, or nibble the chocolate blocks directly from the stick. These cocoa blocks are fantastic for kids and adults alike! They taste amazing and are fun to swirl in your hot beverage-- coffee or hot milk.Think of these confections as you would ganache. They will keep at room temperature 3-4 days, in the fridge about 10 days, in the freezer up to 30 days. Prep time does not include the overnight set-up time.
Provided by dojemi
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Line an 8" x 8" pan with parchment paper or aluminum foil.
- Heat the cream and condensed milk over low heat until steaming.
- Remove from the heat and add the chocolate; allow it to gently melt.
- After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
- Whisk vigorously until the mixture is thick and shiny.
- Add a few drops of flavoring oil if you like; hazelnut, coffee, or vanilla are popular flavors.
- Pour the chocolate mixture into the pan; shake the pan gently to level.
- Sprinkle with cocoa, if desired.
- Set aside overnight to slowly set up.
- Run a knife around the edge of the pan and turn out onto a clean cutting surface.
- Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
- Stick a wooden stick into the center of each block.
- Roll in cocoa or crushed peppermint candy, if desired.
- Wrap in waxed paper, parchment, or plastic wrap to store.
HOT CHOCOLATE BLOCKS ON A STICK
Stir one of these blocks into hot milk, and BOOM - Hot Chocolate!!! All in one day, I seen these on: King Arthur Flour site. http://www.kingarthurflour.com/recipes/cocoa-blocks-recipe Then on Pinterest! Then on larkscountryheart.com ...so I decided I was suppose to make them, it'd be a wonderful Christmas gift for my niece...
Provided by Wendy Rusch
Categories Other Drinks
Number Of Ingredients 6
Steps:
- 1. Line an 8x8 pan with foil and lightly spray. Set aside. In a large saucepan over medium heat, mix together cream, sweetened condensed milk and coffee. Heat until it starts to steam, stirring occasionally. Do Not Allow to boil. Remove from heat, add chocolate, stir slightly, just enough to cover chocolate and allow to sit for 8-10 minutes. Then return to a low heat, stir steadily until all chocolate has melted. Pour into prepared pan. Refrigerate 6 hrs or overnight.
- 2. Lift chocolate out of pan, onto cutting board. Remove foil and cut into 36 pieces. (approx 1 1/4" blocks. That's 6 rows with each row cut into 6) You may need to dip your knife in hot water, wipe dry quickly then slice, for the cleanest cuts...I did this with every row. I made homemade Vanilla Bean Marshmallows (you could use large store bought marshmallows) and placed one of them on top of each block and inserted wooden stick. Wrap in plastic wrap or wax paper to store.
- 3. To Use: Heat 6-8 oz of milk, add stick of chocolate and stir until melted. ENJOY!!!
- 4. ***Lark suggest adding other flavors as well, such as 1T mocha, orange or raspberry flavoring, she also added in a dash of cinnamon...stir these in before you pour into pan.
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- Let the mixture sit for 10 minutes., Return the pan to the stove over low heat and whisk vigorously until the chocolate is completely melted and the mixture is thick and shiny.
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