Silky Chocolate Drink With Or Without Alcohol Recipes

ALCOHOLIC HOT CHOCOLATE

Alcoholic Hot Chocolate image

Provided by Nigella Lawson : Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 cups milk
3 1/2 ounces best-quality dark chocolate, bittersweet or semisweet, as preferred
1 cinnamon stick
2 teaspoons honey
1 teaspoon brown sugar
1 teaspoon vanilla extract
2 tablespoons dark rum, or to taste

Steps:

Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more. Add more sugar if you want this sweeter, too. Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.

SILKY CHOCOLATE PIE

Silky Chocolate Pie image

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. -Kathy Hewitt, Cranston, Rhode Island

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

Pastry for single-crust pie (9 inches), see below
1/3 cup sugar
1/4 cup cornstarch
2-1/2 cups half-and-half cream
4 large egg yolks
6 ounces semisweet chocolate, finely chopped
3 tablespoons Cognac or brandy
1 teaspoon vanilla extract
TOPPING:
1 cup heavy whipping cream
1 tablespoon Cognac or brandy
1 teaspoon confectioners' sugar
Baking cocoa

Steps:

On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake at 400° for 20 minutes. Remove foil and weights; bake 10-12 minutes longer or until golden brown. Cool on a wire rack., In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from the heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Cook and stir over low heat 1 minute longer. Remove from the heat; stir in the chocolate, Cognac and vanilla until chocolate is melted. , Transfer to a clean bowl; press waxed paper onto surface of filling. Cool filling to room temperature. Spoon into crust. Refrigerate, covered, until cold, about 4 hours., For topping, in a small bowl, beat cream until it begins to thicken. Add Cognac and confectioners' sugar; beat until soft peaks form. Spread over pie. Dust lightly with cocoa.

Nutrition Facts : Calories 579 calories, Fat 39g fat (24g saturated fat), Cholesterol 211mg cholesterol, Sodium 171mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.

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