SPANISH HOT CHOCOLATE
This is very rich and thick, like a loose pudding. From Bittman's, "The Best Recipes in the World."
Provided by Debbie R.
Categories Beverages
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If your chocolate is in a bar form, chop or grate. Solid bars do not melt well.
- Put chocolate, milk and sugar in a heavy saucepan over low heat. Whisk slowly until the chocolate melts and sugar dissolves.
- When it is smooth and steamy, put into mugs and top with a little cinnamon.
CHOCOLATE-HONEY-ALMOND TARTLETS
Provided by Giada De Laurentiis
Categories dessert
Time 2h15m
Yield 16 tartlets
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Fill a mini-muffin tin with mini-cupcake liners.
- Add the graham crackers and almonds to the bowl of a food processor. Process until the mixture forms fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Place 1 tablespoon of the crumb mixture into each lined muffin cup and use your fingers or a shot glass to gently press down the mixture. Bake for 8 minutes, rotating the muffin tin halfway through, until the crusts are firm.
- Add the chocolate chips to a medium bowl. In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Pour the hot cream over the chocolate and whisk until the mixture is smooth. Pour 1 tablespoon of the chocolate filling into each muffin cup. Refrigerate for at least 2 hours before serving.
CHOCOLATE HONEY ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h42m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a 9-inch springform pan.
- Place the graham crackers and almonds in the bowl of a food processor. Process until the mixture forms fine crumbs, about 15 to 20 seconds. Add the butter and pulse until incorporated. Press the crumb mixture into the bottom of the prepared pan. Bake for 12 minutes. Cool to room temperature, about 20 minutes.
- In a small saucepan, whisk the cream and honey together over low heat until the honey has dissolved. Increase the heat to medium and bring the mixture to just below a boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and stir until the mixture is smooth. Pour the chocolate filling over the prepared crust. Refrigerate for at least 5 hours or preferably overnight.
- Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Cut into wedges and serve.
CHOCOLATE HONEY ALMOND TARTLETS
Provided by Giada De Laurentiis
Categories dessert
Time 2h30m
Yield 16 tartlets
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a mini-muffin tin with mini-cupcake liners.
- Place the graham crackers and the almonds in the bowl of a food processor and process to fine crumbs, 15 to 20 seconds. Add the butter and pulse until incorporated. Add 1 tablespoon of the crumb mixture to each muffin cup, gently pressing it into the bottom of the cup with your fingers or a shot glass. Bake for 8 minutes, or until the crusts are firm, rotating the tin halfway through.
- In a small saucepan over low heat, whisk the cream and honey together until the honey has dissolved. Raise the heat to medium and bring the mixture to just below the boil. Place the chocolate chips in a medium bowl. Pour the hot cream over the chocolate and whisk until smooth. Pour 1 tablespoon of the chocolate filling into each prepared muffin cup. Refrigerate for at least 2 hours before serving.
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Spread almonds in a single layer on a baking sheet and place in a cold oven.
- Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
- Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
- Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
- Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
- Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
SIMPLE HONEY HOT CHOCOLATE
Very easy and supremely delicious hot chocolate recipe. A great balance of flavors and the perfect level of sweetness.
Provided by anonymous
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the first 3 ingredients and 1 tablspoon of the milk together in a mug until smooth.
- Heat the remaining milk in a small saucepan over medium heat just until you start to see small bubbles around the edges - do not boil.
- Add heated milk to mug and top with a sprinkling of cinnamon over the top!
HONEY HOT CHOCOLATE
Make and share this Honey Hot Chocolate recipe from Food.com.
Provided by LizAnn
Categories Beverages
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan, stir together and heat over medium heat first three ingredients until smooth.
- Slowly whisk in milk and then honey (taste and add extra honey if desired)
- Stir and heat to desired warmth. DO NOT BOIL.
- Pur into mugs.
- optional: sprinkle with a touch of cinnamon and nutmeg.
OUTRAGOUSLY THICK SPANISH HOT CHOCOLATE WITH CHURROS
Make and share this Outragously Thick Spanish Hot Chocolate With Churros recipe from Food.com.
Provided by Scarlett516
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pour 5 1/2 cups milk into a large, heavy-bottomed saucepan.
- In a small bowl, combine the cornstarch, cocoa powder, sugar, and salt. Add the remaining 1/2 cup milk to form a smooth paste.
- Heat the milk over medium heat and add cocoa mixture just before the milk boils.
- Allow to boil, stirring constantly for one minute or until slightly thickened.
- Remove from heat and stir in vanilla and 8 ounces of the chocolate. Stir until chocolate is completely melted and combined. Add more chocolate, little by little, to taste.
- Set aside and keep warm.
- Start the churros.
- Combine the water, olive oil, and salt in a medium heavy-bottomed non-aluminum saucepan. Bring to a rolling boil over high heat. Remove from heat and add all the flour. Stir briskly with a wooden spoon until the dough gathers in a clump around the spoon and pulls away from the sides of the pan.
- Place the pan over medium heat and stir the batter briskly for 30-60 seconds more to dry out any excess moisture and eliminate raw flour taste.
- Turn the dough out onto an aluminum foil-lined work area.
- Pat the dough into an 8 inch circle and let cool for 5 minutes. Return the dough to the pan.
- One at a time, beat the eggs into the dough, stirring briskly after each addition just until the egg is fully incorporated and the dough is smooth.
- The dough should end up smooth, slightly sticky, and malleable, but firm enough to form soft peaks and hold its shape when piped or scooped.
- Pour 3 inches of oil into a heavy pan or deep fryer. Heat the oil to 365°F.
- Meanwhile, stir the sugar and cinnamon together in a large, shallow dish.
- Put a large, star-shaped pastry tip into a pastry bag and pipe strips or coils of dough into the hot oil.
- Fry one large spiral or 4 strips at a time.
- Fry until golden brown, using tongs to turn the pastries about 2 minutes per side.
- Use a wire-mesh skimmer to transfer the hot churros to a paper towel-lined plate to drain.
- While still warm, roll the churros in the cinnamon-sugar.
- Place churros on a baking sheet and keep warm at 200°F in an oven.
- Betwen each batch of churros, allow the oil to return to 365°F
- When all the churros are finished, gently rewarm hot chocolate if necessary.
- Pour the hot chocolate into six 1-cup bowls or cups and top each with a dollop of whipped cream. Serve with churros for dipping.
Nutrition Facts : Calories 951, Fat 55.5, SaturatedFat 28.5, Cholesterol 219.7, Sodium 391.5, Carbohydrate 109, Fiber 10, Sugar 72, Protein 21.3
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SPANISH HOT CHOCOLATE - CAROLINE'S COOKING
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5/5 (2)Total Time 10 minsCategory DrinksCalories 508 per serving
- Break the chocolate into chunks and set aside. In a small bowl, add 1 or 2 teaspoons of the milk to the cornstarch and mix to form a paste and set aside.
- Place the rest of the milk in a small saucepan and warm over a medium-low heat until it is almost boiling then remove from the heat.
- Add the chocolate to the warm milk, off the heat, and stir until it has all dissolved. Add the cornstarch paste and stir through well. Taste the mixture and add a little sugar, to taste (or none if you prefer less sweet). Return the pan to the heat but on a very low setting.
- Warm the mixture for around 2-5 minutes, stirring constantly, until the mixture thickens. Make sure it doesn't boil. Pour into a cup or cups and serve, traditionally with churros (or at least a spoon!).
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From spanishsabores.com
5/5 (25)Servings 2Cuisine SpanishCategory Sweet
- Pour the milk into a medium saucepan and add the cornstarch. Whisk until the cornstarch is dissolved. If you want a sweeter hot chocolate (using dark chocolate means the final drink won't be super sweet), now is the time to add sugar. I find that 2 teaspoons is enough to make it pleasantly sweet, but adjust to your liking. Whisk until dissolved.
- Add the chocolate to the saucepan and stir until completely melted. If the milk cools too soon, return it to the heat. Be careful not to keep over the heat too long, as the mixture will thin.
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