Double Hot Chocolate Recipes

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.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

DELUXE HOT CHOCOLATE WITH MARSHMALLOWS

Steps:

• Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

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.

DOUBLE CHOCOLATE HOT CHOCOLATE

Steps:

• In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until smooth.
• In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over medium heat until hot.
• Remove the saucepan from the heat and add whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows and serve.

DOUBLE HOT CHOCOLATE PUDDING

Steps:

• In a medium saucepan, whisk the cornstarrch, sugar, cocoa, cinnamon, espresso powder, salt and cayenne together.
• In a measuring cup combine cream with milk.
• Whisk 1 cup cream mixture into dry ingredients until cornstarch is dissolved.
• Whisk in remainin cream mixture; place saucepan over medium-high heat.
• Cook, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes.
• Add chocolate; cook whisking more.
• Remove from heat; whisk in butter until melted.
• Transfer to bowl; place plastic wrap directly on pudding to prevent skin from forming.
• Let stand until lukewarm, about 45 minutes.
• Transfer pudding to serving bowls or goblets. May be served lukewarm or pudding may be chilled (with plastic wrap still on the surface) up to 24 hours and serve chilled.

DOUBLE LAYER CHOCOLATE CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease two 10-inch round cake pans. Line with rounds of parchment paper, and grease the paper.
• Combine hot coffee and chocolate chips in a medium bowl; let stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Sift sugar, flour, cocoa powder, baking soda, salt, and baking powder together into a large bowl.
• Beat eggs in another large bowl with an electric mixer until thickened slightly and lemon colored. Slowly mix in buttermilk, oil, and vanilla. Add melted chocolate-coffee mixture; beat until well combined. Add dry ingredients and beat on medium speed until well combined; don't overmix. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a tester inserted in the centers comes out clean, 60 to 70 minutes. Remove from the oven and place pans on a wire rack until completely cool, about 30 minutes. Run a thin knife around the edges of the pans and invert layers on to the racks. Remove parchment paper.
• Frost as desired, or wrap each layer securely in plastic wrap and keep at room temperature for up to 24 hours.