Double Chocolate Hot Cocoa Mix Recipes

HOT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, and spray with the cooking spray.
• Stir together the butter, sugar, eggs and vanilla in a medium bowl. Add the flour, hot chocolate mix, salt and baking powder and stir until just combined. Stir in half the chocolate chips. Spread the mixture in the prepared baking pan.
• Bake until the brownies begin to pull away from the edges of the pan and are set in the center, 30 to 35 minutes. Remove from the oven, immediately sprinkle with the remaining chocolate chips, and let stand until they are very soft, about 5 minutes. Spread the melted chips evenly with a spatula, and let cool for about 10 minutes. Use the foil to lift the brownies out of the pan, and let cool completely on a rack. Cut into 24 squares, and top each with 3 mini marshmallows.

DOUBLE CHOCOLATE HOT COCOA MIX

Steps:

• Pulse the first five ingredients in a food processor until baking chips are finely ground. Transfer to a large airtight container. Store in a cool, dry place up to 6 months., To prepare hot cocoa: Place 1/3 cup hot cocoa mix in a mug. Stir in hot milk until blended.

DOUBLE HOT CHOCOLATE

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.

HOT COCOA MIX IN A JAR

Steps:

• In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
• Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

DOUBLE CHOCOLATE COCOA MIX IN A QUART JAR

Steps:

• FOR THE JAR:.
• Place the ingredients in the jar in this order:.
• Coffee creamer on bottom.
• Powdered sugar.
• Flavored drink mix.
• Dry milk.
• Chocolate chips go on top of milk.
• Place ziploc of marshmallows on top.
• Directions for Cocoa Mix.
• **Double Chocolate Cocoa**.
• Set marshmallows aside.
• Empty mix into a large mixing bowl.
• Blend mix very well with a whisk.
• Place mix back into jar.
• Place 1 1/2- 2TB of mix into a cup. Add 1 cup of boiling water. Stir until mixture is completely dissolved.
• Top with marshmallows.

CANDY CANE HOT COCOA MIX

Steps:

• In a large bowl, mix chocolate drink mix, malted milk powder and baking cocoa. In another bowl, mix confectioners' sugar and creamer., In each of four 1-pint canning jars, layer 3/4 cup nonfat dry milk powder, 3/4 cup chocolate mixture, 3 tablespoons chocolate chips, 1/3 cup confectioners' sugar mixture, 3 tablespoons chocolate chips and 1/4 cup candy canes, pouring ingredients through a large funnel or a waxed-paper cone. Press candy canes down to fit if needed., Cover and store in a cool, dry place up to 2 months (mixture will settle). To use, transfer contents of jar to a covered container; mix well., To prepare hot cocoa: Place 1/3 cup combined mix in a mug; stir in 3/4 cup hot water until blended.

DOUBLE-CHOCOLATE CAPPUCCINO COCOA

Steps:

• In chilled small bowl, beat whipping cream, 1 tablespoon brown sugar and 1 teaspoon espresso coffee with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.
• Mix milk, cocoa, 1/3 cup brown sugar and 2 tablespoons espresso coffee in 3-quart saucepan. Heat over medium heat, stirring occasionally, just to simmering (do not boil).
• Stir in chocolate until melted. Pour mixture into cups or mugs. Top each with whipped cream. Garnish with cinnamon sticks for stirring.