Hot Chocolate Shots Food

HOT CHOCOLATE SHOTS

Steps:

• In a saucepan, melt together the butter, sugar, ice cream, and baking chocolate until smooth. Whisk in the water and orange flavoring. Heat over medium-high heat, just until steaming. Serve with whipped cream and a sprinkling of orange zest and grated chocolate in chocolate-dipped shot glasses.
• To chocolate-coat the edges of your shot glasses, zap 1/4 cup semi-sweet chocolate chips in a small, microwave-safe bowl just until melted. (The chocolate should be smooth and melty, but not hot. Overheating it wil cause the chocolate to mottle as it cools and hardens, so be careful that you only just microwave it until it's barely melted.) Dip the edges of each shot glass into the melted chocolate. Allow the chocolate to cool and harden before pouring hot cocoa into the glasses.

HOT CHOC STIRRERS

Steps:

• Very lightly oil the insides of four egg cups or shot glasses, and set aside. Cut a small slit in the centre of each cupcake case using scissors.
• Melt the dark or milk chocolate in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave. Divide the melted chocolate between the oiled moulds, then chill for 15 mins. Meanwhile, melt the white chocolate as you did the dark or milk, then pour over the set dark or milk chocolate layer.
• Insert a lolly stick into the centre of each of the moulds, then scatter over the toppings of your choice (see tip, below). Slide the cupcake cases, upside-down, onto the sticks through the slit to help keep the sticks in place. Chill until solid, about 4 hrs, then discard the cupcake cases and package the stirrers. Will keep in a cool, dry place for up to one week.

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.

HOT CHOCOLATIER SHOTS WITH SPICY FOAM

Steps:

• Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• Heat remaining evaporated milk, water, chunks, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and a pinch of cayenne pepper in medium saucepan over low heat, stirring frequently, until melted.
• Do not boil.
• Set aside.
• Remove chilled evaporated milk from freezer. Beat on high speed for 1 minute or until very frothy.
• Add remaining vanilla extract, remaining cinnamon and a pinch of cayenne pepper. Continue beating for 3 to 4 minutes or until mixture forms soft peaks.
• Pour hot chocolate into eight 4-ounce demitasse cups and immediately dollop with foam topping.