Barefoot Contessas Hot Chocolate Recipes

BAREFOOT CONTESSA'S HOT CHOCOLATE

Barefoot Contessa's Hot Chocolate image

This sounds so delicious! The Barefoot Contessa recommends using Valrhona (French) or Callebaut (Belgain) brands of high quality chocolate for this so splurge!

Provided by Oolala

Categories Beverages

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso (or coffee powder)
4 -5 vanilla beans (or cinnamon sticks)

Steps:

Heat 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 types of chocolate.
When they are melted, add the sugar, vanilla extract and espresso and whisk vigorously.
Reheat gently and serve immedietly garnished with vanilla beans or cinnamon sticks.

Nutrition Facts : Calories 418, Fat 27.3, SaturatedFat 16.8, Cholesterol 66.5, Sodium 137.8, Carbohydrate 32.8, Fiber 1, Sugar 25.8, Protein 10.6

HOT CHOCOLATE

Hot Chocolate image

Provided by Ina Garten

Categories beverage

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

2 1/2 cups whole milk
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 teaspoon instant espresso or coffee powder
4 to 5 vanilla beans or cinnamon sticks, for garnish

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.

HOLIDAY HOT CHOCOLATE

Holiday Hot Chocolate image

Provided by Ina Garten

Categories dessert

Time 14m

Yield 9 cups

Number Of Ingredients 6

Ingredients

4 cups whole milk
4 cups half-and-half
1 pound white chocolate, chopped
2 teaspoons pure vanilla extract
Seeds scraped from 2 vanilla beans
1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier)

Steps:

In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, vanilla bean seeds, and 1/4 to 1/3 cup orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve.

WHITE HOT CHOCOLATE

White Hot Chocolate image

Provided by Ina Garten

Categories beverage

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

4 cups whole milk
4 cups half-and-half
1 pound white chocolate, chopped
2 teaspoons pure vanilla extract
8 to 10 vanilla beans

Steps:

In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla and whisk vigorously. Reheat very gently and serve with a vanilla bean as a stirrer in each cup.

BAREFOOT CONTESSA'S DOUBLE CHOCOLATE PUDDING

Barefoot Contessa's Double Chocolate Pudding image

From Barefoot Contessa Parties! cookbook. The following is Ina's introduction to the recipe: Remember My-T-Fine chocolate pudding? It's the ultimate comfort food. Well, I like to take something familiar and bump up the flavor with high-quality ingredients. This pudding gets its flavor from good cocoa powder and imported semisweet chocolate. It's the real thing and, surprise!, it's not much harder to make than the packaged kind, and it's sooooo much better.

Provided by Juenessa

Categories Dessert

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

6 extra-large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 tablespoons very good cocoa powder
1 pinch salt
2 cups milk
1 ounce very good semisweet chocolate, chopped
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Steps:

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
On low speed, add the cornstarch, cocoa powder, and salt.
Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
Combine well, then pour the mixture back into the pan.
Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
Pour into serving bowls.
Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.

Nutrition Facts : Calories 827, Fat 48.1, SaturatedFat 26.4, Cholesterol 714.6, Sodium 235.6, Carbohydrate 87.2, Fiber 5.2, Sugar 50.9, Protein 20

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