CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Back when we used to watch Paula, she had a chocolatier as a guest. This is his recipe. You will need a spoon!
Work-a-holic's Hot Chocolate
Prep Time: 8 min Inactive Prep Time: hr min Cook Time: 8 min
Level:
Easy
Serves: 2 to 3 servings
Vanilla Custard:
2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Hot chocolate:
7 ounces (2 chocolate bars) semisweet chocolate, chopped
1 cup milk, boiled
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Add the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Serve warm.
Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.
Work-a-holic's Hot Chocolate
Prep Time: 8 min Inactive Prep Time: hr min Cook Time: 8 min
Level:
Easy
Serves: 2 to 3 servings
Vanilla Custard:
2 tablespoons cornstarch
2 1/2 cups milk, divided
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Hot chocolate:
7 ounces (2 chocolate bars) semisweet chocolate, chopped
1 cup milk, boiled
Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Add the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Serve warm.
Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.