Hot Chocolate Dessert Recipes

Steps:

• For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely., For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed., In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture., To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.

Steps:

• In a saucepan combine the water and sugar, bring to a simmer, stirring, over moderate heat and simmer until sugar is dissolved. Remove from the heat, add the chocolate and stir until smooth.
• In another saucepan sift the cocoa powder. Whisk in the half 'n half in a stream. Place over moderate heat and bring to a simmer, whisking. Add the melted chocolate to the pan, whisking, until hot. Do not boil. Off the heat whisk in the vanilla and Cognac, if desired.
• Pour into cups and garnish with the whipped cream and chocolate shavings. Serve immediately.