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Xocolata
Amatller Cocoa
Giclee Print
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Candy Cane (LE)
Alexander Calder
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Cocoa Time
Breedon, Bill
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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
"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.
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