Hot Chocolate Concentrate From Americas Test Kitchen Recipes

TEST KITCHEN'S FAVORITE HOT CHOCOLATE

Steps:

• In a saucepan, combine milk, chocolate, sugar, cocoa powder, and salt. Heat over medium, whisking frequently, until chocolate melts and mixture is smooth. Cover to keep warm.
• Whisk cream to soft peaks in a bowl. Divide hot chocolate between two mugs, dollop each with whipped cream, and serve immediately.

HOT CHOCOLATE CONCENTRATE FROM AMERICA'S TEST KITCHEN

Steps:

• Combine all ingredients in a large microwavable bowl.
• Microwave for about two minutes, stirring at 30 second intervals until melted and smooth. (Time will depend on your microwave wattage). Watch carefully and do not scorch.
• Cover bowl with plastic wrap and refrigerate for two hours.
• When chocolate mixture is firm, scoop into balls using a small sized cookie scoop (1 tablespoons). Wrap individually in plastic wrap, then store in a zip lock bag in the refrigerator for up to five days, or in the freezer for two months.
• To make hot chocolate: Place three scoops (3 tablespoons) into a large mug, top with 1 cup milk, (any kind) and microwave until hot, about two minutes. Stir at 30 second intervals until melted and hot. (Time will depend upon your microwave wattage). Garnish with whipped cream or marshmallows, if desired.

PERFECT CHOCOLATE CHIP COOKIES (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

ULTIMATE CHOCOLATE CUPCAKE (AMERICA'S TEST KITCHEN) RECIPE - (4/5)

Steps:

• FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour. FOR CREAMY CHOCOLATE FROSTING: Combine the sugar, egg whites, and salt in the bowl of a standing mixer, then place the bowl over a pan of simmering water. Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees on an instant-read thermometer, 2 to 3 minutes. Using the whisk attachment, beat the mixture on medium speed in a standing mixer until it reaches the consistency of shaving cream and is slightly cooled, 1 to 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. (The frosting may look curdled after half of the butter has been added; it will smooth with additional butter.) Once all the butter is added, add the cooled melted chocolate and the vanilla and mix until combined, about 30 seconds, scraping the beater and sides of the bowl with a rubber spatula as necessary. If, after you add the chocolate, the frosting seems too soft, chill it briefly and then re-whip until creamy. (The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place the frosting in a microwave-safe container and microwave briefly until just softened, 5 to 10 seconds. Once warmed, stir until creamy.)

AMERICAN TEST KITCHEN SKILLET CHOCOLATE CHIP COOKIE

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
• 2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
• 3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
• 4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool for 30 minutes. Slice cookie into wedges and serve.