MALTED HOT CHOCOLATE
Malted-milk powder adds richness and complexity to hot chocolate.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat milk and vanilla over medium heat just until milk begins to steam, 5 to 6 minutes. Add chopped chocolate, and whisk until completely melted and combined.
- Pour malt powder into a warmed serving pitcher or another saucepan. Add hot chocolate mixture, whisking thoroughly until powder dissolves. Divide among four mugs; serve immediately.
THE BEST CHOCOLATE MALTED
Steps:
- Warm Glossy Chocolate Sauce:
- In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
- Combine all the ingredients in a blender and blend until smooth.
HEAVENLY HOT CHOCOLATE MIX
At Christmastime, I make up several batches of this hot chocolate mix to give away. I package it in clean, empty instant coffee jars and add a festive label. People frequently return the jars for refills! -Sara Tatham, Plymouth, New HampshireMarshmallow Snowmen >
Provided by Taste of Home
Time 10m
Yield 30 servings (10 cups mix).
Number Of Ingredients 7
Steps:
- In a large airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months (mixture will settle)., To prepare hot chocolate: Place 1/3 cup mix in a mug; add 3/4 cup hot water and stir until blended.
Nutrition Facts : Calories 312 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (58g sugars, Fiber 2g fiber), Protein 10g protein.
MALT CHOCOLATE AND MARSHMALLOW SANDWICHES
These cookies contain three distinct textures in each bite: a chocolate malt shortbread cookie, a soft marshmallow center, and a smooth dark chocolate ganache topping. They are sophisticated cookies, but the flavors are inspired by a favorite childhood treat: malted milk balls. The secret ingredient is malted chocolate drink powder such as in Ovaltine, Milo or Bournvita powder. The gold leaf or flaky sea salt topping is optional, but don't hold back if you're ready to dive into something that looks as exquisite as it tastes.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h30m
Yield 16 to 18 sandwiches
Number Of Ingredients 15
Steps:
- Prepare the cookies: In a small bowl, whisk together the flour, malted chocolate powder and baking powder.
- In the bowl of a stand mixer, combine the butter, brown sugar, honey and salt. Mix with the paddle attachment on low speed until completely incorporated, scraping down the sides of the bowl as necessary. Add the flour mixture and heavy cream. Mix on low speed until it comes together in a smooth dough. Transfer to a work surface and pat into a 1-inch disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wash and dry the mixing bowl and set aside.
- Prepare the ganache topping: Transfer the chocolate pieces to a small bowl. In a small pot, heat the cream gently over low heat until it just begins to steam, about 4 to 5 minutes. Pour the hot cream mixture over the chocolate pieces. Allow the chocolate and cream mixture to sit for 5 minutes. Stir until the chocolate is completely melted and the ganache is smooth. Set aside.
- Position oven racks near the center and heat oven to 350 degrees.
- Once the dough is chilled, unwrap and place the dough in the center of a sheet of parchment. Place the second sheet of parchment on top and roll the dough to 1/4-inch thickness. Peel off the top layer of parchment and use it to line one of the baking sheets. Line a second baking sheet with parchment. Using a 2-inch round biscuit cutter, cut out cookies and transfer them to the lined baking sheets, spacing them about 1 ½ inches apart. Press scraps together, and fold the remaining parchment over the dough. Reroll and cut out rounds. (You can reroll the dough up to 2 times.) Bake until the cookies are set and the tops lose their shine, about 12 minutes, rotating the pans and switching racks halfway through baking. Let cool on the baking sheets for 5 to 10 minutes before moving the cookies to a wire rack to cool completely.
- Make the marshmallow filling: In a small pot, combine the sugar, honey, salt and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240 degrees, about 5 minutes.
- Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.
- When the sugar reaches 240 degrees and the gelatin has bloomed, turn the mixer on low, and slowly add the syrup in an even stream. Increase the speed to high and whip the mixture until the meringue is thick and doubled, about 5 to 7 minutes. Scoop the mixture into a piping bag, seal the top by twisting, snip the end and set aside.
- Assemble the cookies: Pipe a 1-inch mound of meringue on the flat side of half the cookies, leaving a 1/8-inch border. Allow to set for 2 to 3 minutes, then top each with another cookie. Thoroughly stir the ganache until smooth. Spoon a tablespoon of ganache in the center of each top cookie and spread evenly over the surface, allowing the ganache to drip down the sides. (If your ganache is completely cooled and set at this point, you can stir and spread it like frosting, or see Tip below for loosening.) Once all the cookies have been topped with ganache, allow the ganache to set slightly, about 5 minutes, and top each with gold leaf accents or luster dust, if using. Allow the cookies to set before serving, about 15 minutes.
MALTED HOT CHOCOLATE
Pour this warming treat into a heated vacuum bottle to take to the rink. Whipped cream and crushed chocolate-covered malt balls would make it even more special. Quality chocolate (such as Lindt) gives the creamiest texture.
Provided by Annacia
Categories Beverages
Time 18m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In saucepan, bring milk with sugar just to boil over medium-high heat, stirring often.
- Remove from heat.
- Whisk in malt powder and chopped chocolate until smooth.
- (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days; reheat.).
CHOCOLATE MALTS
"I can whip up this decadent ice cream drink in just minutes," notes Marion Lowery of Medford, Oregon. "It's a favorite with kids after a day in the pool or for dessert after a barbecue.
Provided by Taste of Home
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.
Nutrition Facts : Calories 628 calories, Fat 18g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 517mg sodium, Carbohydrate 113g carbohydrate (101g sugars, Fiber 2g fiber), Protein 11g protein.
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