Naughty But Spiced Chocolate Pot Recipes

SPIKED HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Add the sugar and cocoa powder to a slow cooker and whisk to combine.
• Add the milk and whisk to incorporate. Turn the heat setting to high, cover, and warm for 30-60 minutes, until steaming. Once steaming, reduce the heat setting to warm.
• Add the peppermint schnapps. Whisk to combine and to ensure the sugar and cocoa powder are fully dissolved. Add the marshmallows.
• Ladle into mugs and top with whipped cream and crushed peppermint candies.
• Enjoy!

NAUGHTY BUT SPICED CHOCOLATE POT

Steps:

• Place chocolate into a heat proof mixing bowl.
• Place a saucepan on low-medium heat and fill it with the cream. Warm the cream until it begins to lightly and slowly boil. Add the warm cream to the chocolate and continually stir to melt the chocolate.
• Once the chocolate has melted add the chili powder and whisk until smooth and fully infused.
• Immediately transfer to a fondue pot heated at low or serve directly from the bowl or in a small saucepan.
• Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted chocolate mixture. Eat immediately.
• If the fondue begins to feel a little stiff, add a tablespoon of warm heavy cream and stir.

SPICED WHITE HOT CHOCOLATE (CROCK POT)

Steps:

• Place chocolate in slow cooker; cover and cook on low until chocolate is melted, about 30 minutes.
• Gradually whisk in milk and spices; cover and cook on high until hot and steaming (do not boil), about 2 hours.
• Turn heat to low to keep warm for serving.
• Variation: Peppermint cocoa. Omit spices and add 1/2 to 1 teaspoon peppermint extract with the milk. Top each cup of cocoa with whipped cream and crushed peppermint candies.

RICH SPICED HOT CHOCOLATE

Steps:

• Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.
• Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract.
• Stir cream into hot chocolate and pour into mugs.

NAUGHTY CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.