Columbian Hot Chocolate With Cheese Recipe 385

COLUMBIAN HOT CHOCOLATE WITH CHEESE RECIPE - (3.8/5)

Steps:

• Heat the two cups of water with the bar of chocolate in a sauce pot. As the chocolate starts dissolving add the milk. Add the cinnamon and cloves. Let it simmer for 15 minutes. When the hot chocolate is done. Start cubing the queso fresco. Serve immediately while the hot chocolate is still hot add 2 pieces of queso fresco and let it melt.

DELICIOUS HOT CHOCOLATE

Steps:

• To make the basic hot chocolate, combine the milk with the half-and-half in a small saucepan. Warm over medium-low heat, and then stir in the chocolate chips. Stir until melted (though there will still be lovely particles of chocolate throughout). If it's too chocolaty for you, splash in a little more milk. Add a splash of vanilla extract. If it's not quite sweet enough for you, add 1 teaspoon or so of sugar. Serve in mugs with whipped cream.

COLOMBIAN HOT CHOCOLATE AND CHEESE

Steps:

• In a medium pot, heat the milk over the stove until warm, stirring constantly.
• Add the chocolate into the milk and stir until the chocolate melts and combines with the milk. Add the sugar. Keep stirring, bringing the milk to a low boil.
• Add a few cubes of mozzarella cheese into the bottom of two mugs. Pour half of the hot chocolate into each mug, and let sit for 2-3 minutes until the cheese melts.
• Enjoy! Leave a comment on this post letting me know what you thought.

HEAVENLY HOT CHOCOLATE MIX

Steps:

• In a large airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months (mixture will settle)., To prepare hot chocolate: Place 1/3 cup mix in a mug; add 3/4 cup hot water and stir until blended.

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.

CHOCOLATE COVERED CHEESE TREATS: A RUSSIAN DELIGHT

Steps:

• In a food processor, combine the cheeses, sugar, and egg yolks, and process until completely smooth.
• Transfer to a bowl and stir in the lemon zest, lemon extract and lemon juice.
• Wrap the mixture in a double thickness of damp cheesecloth and place in a colander set over a bowl. Fold the ends ofthe cheesecloth over the top; Place a small plate on the cheesecloth and put a 2 pound weight (like a can) on the plate.
• Refrigerate overnight.
• Unwrap the cheese mixture and roll into 1- 1/2" balls.
• Place the balls on a plate, and freeze to firm up, about 30 minutes.
• Meanwhile, melt the chocolate and shortening in a heavy saucepan over low heat, stirring constantly. Allow the chocolate to cool to lukewarm.
• Remove the cheeseballs fromthe freezer.
• Insert a toothpick into the center of one ball and dip it into the chocolate, coating completely, and allowing the excess to drip back into the pan.
• Place on a wax paper-covered plate, and remove the toothpick; dab a small amount of chocolate over the toothpick hole.
• Repeat with the rest of the cheeseballs.
• Refrigerate until the chocolate sets.