Chocolate Lovers Hot Chocolate Recipes

CHOCOLATE LOVERS HOT CHOCOLATE

Steps:

• In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, cocoa powder, and vanilla on high speed until it reaches stiff peaks, about 2-3 minutes. Cover the bowl and refrigerate until ready to use.
• Pour the melted chocolate into a small plate and dip or roll the rim of your mug. Set aside.
• In a heat safe bowl, microwave the heavy whipping cream and chocolate chips together in 30 second intervals, until the cream is steaming hot. This takes me about 1 minute, but it may be longer for you, so stir after each interval to check if the chocolate is melted enough.
• Stir until the mixture comes together to form a thick and silky ganache. Set aside.
• Add the milk, cocoa and vanilla to a medium saucepan and heat over medium heat, whisking constantly, until the cocoa has dissolved.
• Pour in the ganache and continue to stir until the mixture is simmering. Do not boil.
• Pour hot chocolate into mugs. Top with the chocolate whipped cream, a drizzle of melted chocolate, chocolate curls and a chocolate heart candy, if desired. Serve and enjoy!

SIMPLE HOT CHOCOLATE FOR ONE

Steps:

• Bring the liquid almost to a simmer with the salt over medium heat, then remove it from the heat and add the chocolate. Let it rest for 1 minute, then whisk the mixture until chocolate is melted and liquid is smooth. Stir in vanilla and taste it. If you want a stronger, deeper chocolate flavor, whisk in the cocoa. If necessary, reheat the liquid over medium-low heat, stirring.
• If you like it frothy, or the cocoa powder didn't blend in smoothly, blend it in the blender.
• This recipe multiplies easily. When you get up to a quart of milk, use 1/4 teaspoon salt.

FROZEN HOT CHOCOLATE

Steps:

• In a large saucepan, combine sugar and cocoa. Gradually add milk, reserving 2 tablespoons for blending; cook and stir until heated through and sugar is dissolved. Remove from the heat and let cool., Transfer to an 8-in. square dish. Freeze 2 hours or until edges begin to firm. Stir and return to freezer. Freeze 4 hours longer or until firm., Just before serving, transfer to a food processor; cover and process with remaining milk until smooth. Garnish with whipped topping and chocolate syrup.

CREAMY HOT CHOCOLATE

Steps:

• In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.

'IBARRA' HOT CHOCOLATE LOVERS!

Steps:

• Warm the milk and chocolate in a saucepan.
• Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
• Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
• Remove from the heat and froth the chocolate with the molinillo or the whisk.
• Serve immediately in ample sized mugs.
• Topping With the Whipped Cream.
• A pinch of the ground cinnamon on the top of whipped cream.

FROZEN HOT CHOCOLATE

Steps:

• Make a bain marie (a bowl sitting in a pot of boiling water).
• Break the chocolate into the bain marie and slowly melt. Add the cinnamon and seeds from the vanilla pod or the extract.
• When the chocolate has melted, pour in the cream and mix well.
• Allow the mixture to sit for a few minutes to take on the flavours of cinnamon and vanilla, then remove the cinnamon and pour the mixture into ramekins, espresso cups or other serving dishes.
• Place on a tray in a freezer and freeze for at least 2 hours.

HOT CHOCOLATE: THE UNDERCOVER LOVER RECIPE BY TASTY

Steps:

• Over low heat, add milk and chocolate chips to a small saucepan.
• Stir until milk and chocolate chips are combined (approximately 10-15 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and top with chocolate syrup.
• Enjoy!