Hot Chocolate With Vanilla Whipped Cream Food

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

WHIPPED HOT CHOCOLATE

Steps:

• Heat milk in a small saucepan over low heat until the milk begins to steam. Whisk in the sugar, cocoa powder, vanilla extract, and salt until dissolved. Stir in the chocolate until melted. Remove saucepan from heat, and allow to cool slightly.
• Beat the heavy cream in large mixing bowl with an electric mixer until stiff peaks form. Gently fold the whipped cream into the hot chocolate. Serve immediately.

HOT VANILLA

Steps:

• Pour the milk into a microwave-safe mug. Stir together the cinnamon and sugar, then stir into the milk. Mixing the cinnamon into the sugar first will help to keep it from floating on top. Stir in the vanilla. Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

HOT CHOCOLATE WITH VANILLA WHIPPED CREAM

Steps:

• Using small sharp knife, scrape seeds from vanilla bean into small bowl; reserve bean. Add 1/2 cup sugar to seeds; rub with fingertips to distribute seeds. Set aside.
• Heat 4 1/2 cups milk and scraped vanilla bean in large saucepan over medium high heat until hot. Mix in chopped chocolate and 1/3 cup vanilla sugar. Whisk until chocolate melts and mixture is smooth. Mix 1/2 cup milk, powdered sugar, and cocoa in small bowl. Stir into hot chocolate. Bring just to simmer, whisking often. Remove from heat and stir in vanilla extract.
• Using electric mixer, beat cream and remaining vanilla sugar in medium bowl to soft peaks. Divide hot chocolate among 6 mugs. Top each with whipped cream.

HOT CHOCOLATE WITH CHOCOLATE-CHIP WHIPPED CREAM

Steps:

• Whip cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until peaks form. Fold in 1/4 cup chocolate chips. Cover; chill up to 4 hours.
• Combine remaining 1/4 cup sugar and 3/4 cup chocolate chips in heavy medium saucepan; add milk and cocoa. Whisk over medium heat until mixture almost simmers and chocolate melts. Whisk in remaining 1/2 teaspoon vanilla. Ladle hot chocolate into mugs. Whisk chocolate-chip cream to thicken if deflated; dollop cream atop hot chocolate.

MEXICAN HOT CHOCOLATE CUP CAKES WITH COCOA WHIPPED CREAM

Steps:

• Preheat oven to 325 degrees.
• Add sugar, buttermilk and oil to a stand mixer (or large bowl if you're using a hand mixer). Mix well. Add eggs and vanilla extract, mix well.
• In a separate large bowl, sift cake flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
• Add 1/3 of your dry ingredients to the wet ingredients and mix until combined. Pour in your espresso mixture, blend, then continue with two more addition's of the remaining dry ingredients.
• Pour blended batter about 3/4 full into cupcake pans lined with cupcake liners. Bake until the cupcakes have puffed up with a deep brown color, about 25 minutes. Let cool on a baking rack.
• FILLING:.
• While cupcakes are baking, using a double boiler, melt chocolate until completely smooth. Let cool. In a large bowl, mix cooled chocolate and mascarpone cheese until well blended. Scoop mixture into a piping bag.
• With a knife or melon baller, carefully create a hole in the center of each cupcake. Pipe the chocolate mixture into the hole you just created, about 1½ tablespoons of chocolate into each cupcake.
• TOPPING:.
• Mix heavy whipping cream, powdered sugar, cocoa and vanilla in a stand mixer and whip to stiff peaks. Add to a piping bag and pipe over each cupcake in a circular motion.
• Decorate with one or more mini marshmallows and pinch of cinnamon if you like.

GODIVA DEVILISHLY HOT-HOT CHOCOLATE WITH CAYENNE WHIPPED CREAM

Steps:

• HOT CHOCOLATE:.
• Place chocolate and water in microwave-safe bowl and microwave on medium (50% power) 1 minute; Stir.
• Microwave an additional minute more or until chocolate softens, stir until smooth; let cool.
• Combine milk, cloves, cinnamon sticks & cayenne pepper in a saucepan.
• Warm milk mixture over medium heat until bubbles form around edge of pan.
• Whisk chocolate mixture into milk.
• Add sugar and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain mixture, reserving cinnamon sticks.
• Rinse cinnamon sticks, pat dry and set aside for garnish.
• Return mixture to saucepan and stir in cream.
• Over low heat, heat to simmer.
• Stir in vanilla extract.
• CAYENNE WHIPPED CREAM:.
• Combine all ingredients in bowl and whisk until stiff peaks form.
• Pour hot chocolate into four mugs and serve immediately topped with Cayenne Whipped Cream and a cinnamon stick garnish.