Cocoa Loco...3 Different Types Of Hot Chocolates! - cooking recipe

Ingredients

For the White Wocoa
16 ounces white chocolate, finely chopped
4 cups whole milk
1/2 cup heavy cream
3 -4 pinches white pepper
8 large marshmallows, to garnish
For the White Raspberry Cocoa
16 ounces white chocolate, finely chopped
4 cups whole milk
1/2 cup heavy cream
3 -4 pinches white pepper
1 cup raspberries, pureed in blender
1/2 - 1 cup whipped cream, to garnish
1/4 cup chocolate shavings, to garnish
For the Spicy Dark Cocoa
12 ounces bittersweet chocolate, finely chopped
4 cups skim milk
1/2 cup cocoa powder
1/4 cup granulated sugar
1/2 - 1 teaspoon dried ancho chile powder
1/2 teaspoon cocoa, to garnish
1/2 teaspoon chili powder, to garnish

Preparation

White Cocoa: put chopped white chocolate in a bowl. Set aside.
Combine milk, cream and pepper in a medium saucepan. Place over medium heat, stirring occasionally. Heat until it starts to simmer; don't let it boil!
Pour heated mixture over white chocolate, let sit 1 minute, then mix with a whisk until all of the chocolate is melted.
Ladle cocoa into mugs. Garnish each one with 2 marshmallows.
White Raspberry Cocoa: Repeat steps 1-3 from white chocolate.
Add pureed raspberries into mixture and whisk until well blended.
Return to saucepan. Reheat on low until hot to the taste.
Ladle into mugs, then garnish with whipped cream and chocolate shavings.
For the Spicy Dark Cocoa: put chocolate in a large bowl and set aside. Pour milk into a medium saucepan and heat on medium-low setting.
In a small bowl, stir cocoa powder and sugar together. Add to milk. Whisk over heat until well blended. When milk is hot, pour over the chocolate.
Let sit 1 minute. Whisk until chocolate is melted and blended. Stir in pinch of chili powder. Taste. Add a pinch at a time until spicy enough.
Fill mugs. Mix garnish coca and chili powder, then sprinkle of top.