Moscowhotchocolate Recipes

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CLASSIC HOT CHOCOLATE



Classic Hot Chocolate image

Provided by Food Network Kitchen

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

3 cups milk
1 cup heavy cream
1/2 cup sugar
1/4 cup unsweetened cocoa powder
Kosher salt
6 ounces milk chocolate, chopped
1 teaspoon pure vanilla extract
Marshmallows or whipped cream, for topping

Steps:

  • Combine the milk, heavy cream, sugar, cocoa powder and a pinch of salt in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar and cocoa powder dissolve and the milk is steaming; do not boil.
  • Whisk in half of the chopped chocolate until melted, then whisk in the remaining chocolate until smooth. Remove from the heat and whisk in the vanilla. Pour into mugs and top with marshmallows or whipped cream.

RUSSIAN HOT CHOCOLATE



Russian Hot Chocolate image

I went to St. Petersburg in November of 2002 with my husband and stumbled upon a little coffee place with a slow-turning dasher massaging a smooth, dark, tar-looking substance. The counter girl channeled the velvety, hot chocolate soup into demitasse cups and handed us a tiny spoon. We weren't sure what to do next and then we saw others skimming off a taste of the mixture, a spoonful at a time. Now, without all the hard-to-get visas, borscht, and cold weather, you can enjoy it too.

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup creme fraiche
1 teaspoon brown sugar
Finely grated orange rind, to taste
1/3 cup sugar
2 tablespoons cornstarch
1 1/4 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split
7 ounces bittersweet chocolate, chopped
3 tablespoons butter

Steps:

  • Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.
  • Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes.
  • Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.
  • Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons.

MOSCOW HOT CHOCOLATE



Moscow Hot Chocolate image

Make and share this Moscow Hot Chocolate recipe from Food.com.

Provided by Lavender Lynn

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 ounce vanilla vodka
3/4 ounce amaretto liqueur
1 tablespoon instant hot chocolate powder
4 ounces milk, hot

Steps:

  • Pour vanilla vodka, amaretto, and hot chocolate mix into a coffee mug.
  • Pour in the hot milk and stir to blend.

Nutrition Facts : Calories 253.7, Fat 5.6, SaturatedFat 3.4, Cholesterol 17.1, Sodium 201.2, Carbohydrate 29.1, Fiber 1, Sugar 18.4, Protein 5.9

CLASSIC HOT CHOCOLATE



Classic Hot Chocolate image

This is a dark, rich and classic hot cocoa that's perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.

Provided by Melissa Clark

Categories     easy, quick, non-alcoholic drinks

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/4 cup unsweetened cocoa powder, preferably Dutch-processed
3 cups whole milk
4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips
1 to 3 tablespoons granulated sugar
Tiny pinch of fine sea salt
1 teaspoon vanilla extract
Whipped cream or marshmallows, for serving

Steps:

  • Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.
  • Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.
  • When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.
  • Serve topped with whipped cream or marshmallows.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 120 milligrams, Sugar 33 grams

THE BEST HOT CHOCOLATE EVER



The Best Hot Chocolate Ever image

There's no better treat after sledding or ice skating than homemade hot cocoa.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Serves 8

Number Of Ingredients 3

10 ounces best-quality bittersweet or semisweet chocolate, chopped
2 quarts milk
1 teaspoon pure vanilla extract

Steps:

  • Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.
  • Remove from heat. Add vanilla; pour into a blender, filling halfway. Blend, holding lid in place (the hot liquid will expand), until frothy. serve immediately; blend remaining milk-and-chocolate mixture.

MOLTEN HOT CHOCOLATE



Molten Hot Chocolate image

Provided by Suzanne Hamlin

Categories     easy, non-alcoholic drinks

Yield 4 servings

Number Of Ingredients 4

1 quart whole milk
1/2 cup heavy cream
10 ounces high quality bittersweet chocolate, chopped in small pieces
2 teaspoons Chinese five-spice powder, or Finely grated peel of one tangerine, or 1/2 cup smooth peanut butter, or 1 teaspoon banana extract, or 3 tablespoons instant coffee, regular or espresso, or 1/2 cup pureed raspberries, strained and mixed with 1/4

Steps:

  • Put the milk and cream in a tall, heavy saucepan and bring them to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted. Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes). Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.
  • If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice. When ready to serve, reheat slowly to the boiling point and whip briefly again. Serve in heatproof glasses, and top each one with whipped cream or 1/2 cup of meringue topping.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 59 grams, Fat 40 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 24 grams, Sodium 125 milligrams, Sugar 52 grams

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