Hot Chocolate Mix Paula Deen Recipe 45

DREAMY CREAMY HOT CHOCOLATE (PAULA DEEN)

Steps:

• In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well.
• Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL!
• Top with marshmallows if desired.
• Can be store in refrigerator up to 5 days. Mix well and reheat before serving.

HOT CHOCOLATE MIX (PAULA DEEN) RECIPE - (4/5)

Steps:

• 1. In a medium bowl, whick together all ingredients until no lumps remain. Store in airtight containers for up to 3 months. 2. To serve, stir 1 to 2 tbsp cocoa mixture into 1 cup hot milk, adjust to taste.

CHOCOLATE SPAETZLE (PAULA DEEN)

Steps:

• In blender, puree creme fraiche, eggs & vanilla extract.
• Pour melted chocolate into running blender and puree until smooth and emulsified.
• Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate).
• Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
• Let ir rest 30 minutes at room temperature.
• Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
• After they float, cook for 1 additional minute.
• Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
• Heat a griddle or large pan and coat with oil.
• Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
• Top with chocolate meringue and strawberry sorbet.