HEAVENLY DRINKING CHOCOLATE
The name says it all-sipping this beverage is like experiencing an out-of-this-world blend of dark and milk chocolate. The only thing that could make it better? A dollop of whipped cream on top. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, vanilla, nutmeg and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with whipped cream or marshmallows.
Nutrition Facts : Calories 489 calories, Fat 35g fat (23g saturated fat), Cholesterol 105mg cholesterol, Sodium 130mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 4g fiber), Protein 9g protein.
HEAVENLY DRINKABLE CHOCOLATE
This is the most divine indulgence of velvety smooth melted chocolate with a hint of spice that you drink from a cup... You deserve this! Optional: Add a dollop of chilled freshly whipped cream and a light sprinkle of cayenne to make it look pretty.
Provided by CoachJen
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
- Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 13.4 g, Cholesterol 5.5 mg, Fat 7.1 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 18 mg, Sugar 11.2 g
HEAVENLY CHOCOLATE CAKE
Provided by Food Network
Categories dessert
Time 3h50m
Yield 12 to 15 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F.
- For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
- For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
- For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
- For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
- For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.
HEAVENLY CHOCOLATE MOUSSE
'Heaven on a spoon' is how one friend describes this chocolaty dessert. My husband, Allen rates it best of all the special treats I've made. The filling can also be used for a pie.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In a microwave or double boiler, heat chocolate, 1/4 cup water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes. Refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 27.2 g, Cholesterol 180.5 mg, Fat 36.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 21.3 g, Sodium 50.7 mg, Sugar 22.9 g
HEAVENLY HOT CHOCOLATE
Categories Milk/Cream Non-Alcoholic Food Processor Chocolate Vanilla Simmer Bon Appétit Drink
Yield Serves 6
Number Of Ingredients 9
Steps:
- Using tip of small knife, scrape seeds from vanilla bean into processor; reserve bean. Add sugar to processor and blend 10 seconds. Transfer 3 tablespoons vanilla sugar to small bowl and reserve.
- Transfer remaining vanilla sugar from processor to heavy medium saucepan. Add unsweetened cocoa powder, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to simmer. Remove from heat; whisk in vanilla extract. Discard vanilla bean.
- Beat cream and reserved 3 tablespoons vanilla sugar in medium bowl until medium-firm peaks form. Divide hot chocolate among 6 mugs; top with whipped cream and serve.
HEAVENLY DRINKABLE CHOCOLATE
This is the most divine indulgence of velvety smooth melted chocolate with a hint of spice that you drink from a cup... You deserve this! Optional: Add a dollop of chilled freshly whipped cream and a light sprinkle of cayenne to make it look pretty.
Provided by CoachJen
Categories Hot Chocolate
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
- Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 13.4 g, Cholesterol 5.5 mg, Fat 7.1 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 18 mg, Sugar 11.2 g
HEAVENLY DRINKABLE CHOCOLATE
This is the most divine indulgence of velvety smooth melted chocolate with a hint of spice that you drink from a cup... You deserve this! Optional: Add a dollop of chilled freshly whipped cream and a light sprinkle of cayenne to make it look pretty.
Provided by CoachJen
Categories Hot Chocolate
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
- Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 13.4 g, Cholesterol 5.5 mg, Fat 7.1 g, Fiber 1 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 18 mg, Sugar 11.2 g
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