Chocolate Espresso Bellini Recipes

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.