Hot Dark Chocolate Recipes

Steps:

• Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved. Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.

Steps:

• Place chocolate pieces in a saucepan over medium-low heat; add milk and whisk constantly until chocolate is melted and well blended, about 5 minutes. Whisk in cinnamon. Remove from heat; add more milk if desired. Serve in a mug.

Steps:

• In 2-quart saucepan, heat milk to simmering over medium heat.
• With wire whisk, stir in cocoa, sugar, chocolate, and vanilla. Heat mixture 3 minutes or until chocolate melts, stirring occasionally.
• Pour into warm mugs to serve.
• Variations:.
• Mexican Hot Chocolate:
• Prepare Hot Dark Chocolate as above, but add 1 cinnamon stick (3 inches long) to milk in step 1.
• Coffee-Spiked Hot Chocolate:.
• Prepare Hot Dark Chocolate as above, but stir 1/4 cup strong coffee(I use decaf) into chocolate mixture just before serving.

Steps:

• Heat milk in a saucepan over medium heat until just before boiling, 3 to 4 minutes. Add brown sugar and stir until dissolved, about 1 minute. Stir dark chocolate into milk until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream and cinnamon into milk mixture.

Steps:

• Place milk and half-and-half in a saucepan and heat to a simmer over medium heat.
• Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos.
• Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately.
• Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge.
• When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
• Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.

Steps:

• Combine milk, condensed milk, chocolate chips, heavy cream, and vanilla extract in a slow cooker.
• Cover and cook on Low, stirring occasionally, until chocolate chips are melted and mixture is smooth, about 2 hours.

Steps:

• Combine ingredients in storage container. Stir it up until it looks like hot chocolate mix.
• When serving, scoop 3-4 table spoons of mixture into a mug and add boiling water.

Steps:

• Heat all ingredients in a small saucepan over medium-low, whisking constantly, until chocolate has melted and mixture is steaming, about 5 minutes. Serve immediately.