In a saucepan combine cream (substitute), milk, chocolate pieces, cocoa powder and vanilla. Heat over medium flame stirring frequently. Once chocolate has melted, turn heat to low and keep on stirring every once in a while for 5 minutes.
Remove from heat and allow to cool to room temperature.
Fill into popsicle molds and freeze for at least 4 hours.
Enjoy. :).
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
mall bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the
Bring milk to a boil. Remove from heat and add cinnamon stick. Cover and set aside to infuse for 20 mins.
Discard cinnamon stick then whisk in hot cocoa powder, chocolate and honey. Stir over low heat until chocolate melts. Heat until almost boiling then pour into heatproof serving glasses. Top with whipped cream and dust with cocoa powder. Garnish with fresh mint. Serve immediately.
edium bowl, whisk together flour, cocoa mix, baking soda and salt
granulated sugar and 6 tbsp cocoa powder in a large bowl. Stir
ith six cavities, bake this recipe in two batches).
In
atter, melt 8 oz dark chocolate over a double boiler. With
ith parchment paper.
Place chocolate, sugar, cocoa powder and 1/2 cup
rown. Serve hot with chocolate sauce.
4.To make chocolate sauce: In
rom heat.
Stir in chocolate and vanilla.
Beat with
heat the milk with the cocoa powder, powdered sugar, cinnamon stick and
bsorbed rum. Add 2 oz chocolate, butter, cocoa powder and milk. Stir until
br>Put the water, chocolate, and espresso powder in a small saucepan
bowls.
Stir the chocolate and cocoa powder into 1 bowl. Stir
Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately.
HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.
owl, whisk together the flour, hot chocolate mix, salt and baking soda
In a heavy saucepan, combine the cocoa powder, sugar, water, vanilla, and a pinch of salt: heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.
Gradually add the half-and-half and the milk, (both scalded), and simmer hot chocolate, whisking, for 2 minutes.
Stir in the creme de menthe and the creme de cacao.
Note: (For a frothy result, in a blender blend the hot chocolate in batches.)
Divide the chocolate among mugs and top it with the whipped cream and the chocolate.
Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.
Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.
Add chocolate shavings and pistachios on the top of your volcano.
he top.
Pour the hot milk (with exception of froth