SALTED CARAMEL HOT CHOCOLATE RECIPE BY TASTY
Here's what you need: whole milk, dark chocolate, caramel, sea salt, whipped cream, caramel sauce, dark chocolate shard
Provided by Ellie Holland
Categories Drinks
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Gently heat the milk in a saucepan over a medium heat.
- Stir in the dark chocolate, caramel, and sea salt.
- Take off the heat and pour into a tall glass.
- Top with whipped cream, caramel sauce, and dark chocolate shards.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 66 grams, Fat 43 grams, Fiber 6 grams, Protein 11 grams, Sugar 51 grams
COPYCAT GHIRARDELLI SEA SALT CARAMEL HOT COCOA
This creamy Sea Salt Caramel Hot Cocoa is the perfect blend of rich Ghirardelli chocolate and salted caramel that is topped with whipped cream, drizzled with Ghirardelli Sea Salt Caramel Sauce, and a Ghirardelli chocolate square.
Provided by Mindy
Categories Desserts
Time 20m
Number Of Ingredients 8
Steps:
- Add the cocoa powder, sugar, and water to a sauce pan and bring to a boil.
- Reduce heat to and simmer for 5 minutes.
- Stir in the caramel sauce and simmer for 1 minute.
- Add in the milk and allow to warm back up, but do not boil.
- Remove the hot cocoa from heat and stir in the vanilla and heavy cream.
- Divide the hot cocoa between 4 mugs.
- Top with whipped cream, drizzle with caramel sauce, sprinkle with sea salt and add a Ghirardelli chocolate square.
Nutrition Facts : Calories 634 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 32 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1 Mug, Sodium 640 milligrams sodium, Sugar 57 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HOMEMADE HOT CHOCOLATE
You don't need to buy packages of hot cocoa, you can learn how to make delicious hot chocolate with cocoa powder and milk from scratch with this easy recipe.
Provided by Stephanie Manley
Categories Drinks
Time 8m
Number Of Ingredients 5
Steps:
- Place cocoa, sugar, and salt in a small saucepan.
- Pour cold water slowly into the pan and stir or whisk until well mixed.
- Place the pan over medium heat and stir until mixture comes to a boil.
- Boil for 3 minutes.
- Add milk and stir well.
- Heat until the milk steams, stirring constantly.
- Pour the hot chocolate into mugs.
- Top with marshmallows or whipped cream if desired.
Nutrition Facts : Calories 105 kcal, Carbohydrate 10 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 139 mg, Sugar 10 g, ServingSize 1 serving
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- To make caramel powder: Line a rimmed baking sheet with parchment paper (or a silicone mat) and place on a trivet.
- Pour sugar into a heavy-bottomed 1-quart saucepan. Heat over medium-low heat until the sugar melts completely. Do not stir, but swirl the pan periodically to make sure all the sugar dissolves. Watch it the entire time it cooks, as the sugar will quickly darken to caramel and can burn. The minute it is fragrant and amber in color, remove the pan from the heat and carefully pour the molten sugar onto the prepared baking sheet. Do not touch the sugar, but tilt the baking sheet as needed to spread the caramel out. Let the caramel cool for 10 minutes to harden.
- Use the parchment (or mat) to bend the caramel and crack it into pieces. Transfer the caramel pieces to a food processor and pulse into a fine powder. (The caramel powder can be stored in an airtight container at room temperature for up to 2 days.)
- Reserve 1 teaspoon caramel powder for decorating the bombs. Whisk the remaining caramel powder with cocoa in a small bowl. (This will make enough filling for 16 hot chocolate bombs. Store the remaining cocoa-caramel filling in an airtight container, such as a mason jar, for up to 1 month.)
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