Chocolat Ideal
Chocolat Ideal
Alphonse Mucha
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La Belle Cuisine - More Beverage Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

A Collection of Favorite
Hot Chocolate Recipes

 

 

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Pouring Hot Chocolate into a Cup
Pouring Hot Chocolate into a Cup
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Zogbaum, Armin
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Stonewall Kitchen, LLC
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Depot de Chocolat Masson: Chocolat Mexicain
Depot de Chocolat Masson:
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Eugene Grasset
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Starbucks

 

 

 

 

 

 

 

 

Compagnie Francaise
Compagnie Francaise...
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Steinlen,...
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Blue and White Crockery in Front of Wall with Photographs
Blue and White Crockery in Front of Wall with Photographs
Michael Paul
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La Belle Cuisine

 


Basic Hot Chocolate I

6 ounces semisweet chocolate bits
1 pint heavy cream
Pinch cinnamon
Whipped cream flavored with vanilla

Melt chocolate bits in a double boiler over hot water and stir in the cream. Heat just to boiling point, stirring constantly. Add the cinnamon and serve
in 8-ounce chocolate cups topped with flavored whipped cream.
Makes about 4 servings.

 

Basic Hot Chocolate II
Gourmet January 1992

3/4 cup heavy cream
3 1/4 cups milk
1 1/2 teaspoons vanilla
6 ounces fine-quality bittersweet chocolate,
chopped fine
Miniature marshmallows for garnish

In a heavy saucepan, combine the cream, the milk, the vanilla, and a
pinch of salt and bring the mixture just to a boil over moderate heat.
In a small heatproof bowl, combine the chocolate with about 2/3 cup
of the hot milk mixture and whisk the mixture until the chocolate is
melted and the mixture is smooth.
Whisk the chocolate mixture into the remaining milk mixture and
simmer the hot chocolate, whisking, for 2 minutes. (For a frothy
result, in a blender blend the hot chocolate in batches.) Divide
the hot chocolate among mugs and top it with the marshmallows.
Makes about 4 1/2 cups, serving 4 to 6.

 

Creamy Hot Chocolate
Gourmet February 1999

1/3 cup well-chilled heavy cream
1 tablespoon sugar
4 ounces fine-quality bittersweet chocolate
(not unsweetened)
2 cups whole milk

In a bowl with an electric mixer, beat cream with sugar until it just
holds stiff peaks. Chop chocolate and reserve 2 teaspoons.
In a small saucepan, heat milk with remaining chocolate over moderate
heat, stirring, until it just comes to a simmer. Pour hot chocolate into 2
large mugs and top with whipped cream and reserved chocolate.
Serves 2.

 

Brandy Alexander White Hot Chocolate
Gourmet January 1992

3 1/2 cups milk
1/2 of a vanilla bean, split lengthwise
6 ounces fine-quality white chocolate,
chopped fine, plus shaved white
chocolate for garnish
1/3 cup Cognac or Armagnac, or to taste
3 tablespoons dark or white crème de cacao,
or to taste
Whipped cream for garnish

In a large heavy saucepan, combine the milk, the vanilla bean halves,
and a pinch of salt and bring the mixture just to a boil over moderate
heat. Remove the pan from the heat and let the mixture stand,
covered, for 15 minutes.
Scrape the seeds form the vanilla bean back into the mixture, discarding
the pods, and reheat the mixture until it just comes to a boil.
In a small heatproof bowl, combine the chopped chocolate with about
2/3 cup of the hot milk mixture and whisk the mixture until the choco-
late is melted and the mixture is smooth. Whisk the chocolate mixture
into the remaining milk mixture and simmer the hot chocolate, whisking,
for 2 minutes. Stir in the Cognac and the crème de cacao. (For a frothy
result, in a blender blend the hot chocolate in batches.) Divide the hot
chocolate among mugs and top it with the whipped cream and the
shaved chocolate. Makes about 4 cups, serving 4 to 6.

 

Candy Cane Hot White Chocolate
Bon Appetit December 1998

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"Peppermint schnapps makes this drink a candy cane with a
kick, but the liquor can be omitted. Either way, indulge and
top the hot chocolate with whipped cream and more crushed
peppermint candy."

12 cups milk
9 ounces good-quality white chocolate
(such as Lindt or Baker's), chopped
1 cup crushed red-and-white-striped candy
canes or hard peppermint candies
1/4 teaspoon salt
1 1/2 cups peppermint schnapps
(optional)
Whipped cream
Additional crushed red-and-white-striped
candy canes or hard peppermint candies

Bring milk to simmer in heavy large saucepan. Reduce heat to medium-
low. Add white chocolate, 1 cup candy and salt; whisk until smooth.
Add schnapps, if desired. Ladle hot chocolate into mugs, dividing equally.
Top with whipped cream and additional candy. Serves 12.

 

Grand Marnier Hot Chocolate
Gourmet Archives

1 cup half-and-half
2 cups milk
1/2 cup strained fresh orange juice plus
two 3-inch strips orange zest
6 ounces fine-quality bittersweet
chocolate, chopped fine
1/3 cup Grand Marnier
Garnish: whipped cream & grated chocolate

In a large saucepan stir together half-and-half, milk, orange juice, zest
and a pinch of salt. Bring mixture to a boil over moderate heat.
In a small heatproof bowl whisk together chopped chocolate and about
2/3 cup hot milk mixture until the mixture is smooth. Whisk the choco-
late mixture into the remaining milk mixture. Simmer hot chocolate,
whisking, 2 minutes. Discard the zest and stir in Grand Marnier. (For
frothy hot chocolate blend in batches in a blender.)
Divide hot chocolate among heated mugs and garnish each drink with
some of the whipped cream and grated chocolate. Makes about
4 1/2 cups, serving 4 to 6.

 

Irish Hot Chocolate
Gourmet January 1992

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla
1/2 cup cold water
2 1/4 cups milk
3/4 cup half-and-half
1/2 cup Baileys Original Irish Cream
liqueur, or to taste
Whipped cream and shaved bittersweet
chocolate for garnish

In a large heavy saucepan, combine the cocoa powder, sugar, vanilla,
water, and a pinch of salt and heat the mixture over low heat, whisking,
until the cocoa powder is dissolved and the mixture is a smooth paste.
Gradually add the milk and the half-and-half, both scalded, and simmer
the hot chocolate, whisking, for 2 minutes. Stir in the Baileys. (For a
frothy result, in a blender blend the hot chocolate in batches.)
Divide the hot chocolate among mugs and top it with the whipped
cream and the chocolate. Makes about 4 1/2 cups, serving 4 to 6.


Featured Archive Recipes:
Christmas Coffee Collection
Hot Buttered Rum Collection

"Real" Hot Chocolate
Serendipity's Frozen Hot Chocolate
White Heat

 

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