Viennesehotchocolate Recipes

VIENNESE HOT CHOCOLATE

Steps:

• Warm milk in a small saucepan over medium-low heat. Add the sugar and whisk until dissolved. Add half the chopped chocolate to the warm milk and whisk until melted. Add the remaining chocolate and again whisk occasionally until dissolved and well blended.
• Remove from the heat and add the Kahlua if desired.
• Pour the cream in a small cold mixing bowl. Stir in the vanilla. Beat on low until starting to thicken. Sift in the confectioners sugar and beat on high until soft peaks form.
• Divide the hot chocolate into three cups and top each with a heaping spoonful of the whipped cream. Garnish with sifted cocoa or shaved chocolate. Serve immediately.

THE BEST HOT CHOCOLATE

Steps:

• Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
• Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
• Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
• Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.

VIENNESE HOT CHOCOLATE

Steps:

• Melt together over low heat just 1 cup of the milk with all the chocolate. Bring to a slow, rolling boil.
• While the mixture is boiling, use a separate saucepan to heat the rest of the milk with the white sugar. Whisk it for several minutes or until the sugar has dissolved. Combine with chocolate mixture and keep on medium heat.
• On high speed, beat together the whipping cream and vanilla. Beat in the confectioners' sugar, and continue beating briefly just until the whipped cream forms soft peaks.
• Remove the chocolate from the heat, and divide into cups. Top each cup with a generous dollop of whipped cream and serve. Enjoy!
• Makes about 4 cups, to serve 4 to 6.

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.

VIENNESE HOT CHOCOLATE

Steps:

• Heat the milk in a large saucepan until almost boiling. Meanwhile, whip the cream to soft peaks. Set aside.
• Remove milk from the heat and whisk in all but 2 teaspoons of the chocolate. Add the sugar and rum or Cognac and whisk until foamy.
• Ladle the hot chocolate into 4 mugs, top with a large dollop of whipped cream and sprinkle with the remaining chocolate. Serve immediately.

VIENNESE COFFEE

Steps:

• In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.