Coconut Hot Chocolate With Almond-Fluff Whipped Cream (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
3/4 cup very cold heavy cream |
1/2 cup marshmallow fluff |
2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract |
1/4 teaspoon pure vanilla extract |
1 cup whole milk |
1 14 -ounce can unsweetened coconut milk |
2 tablespoons good-quality unsweetened cocoa powder (such as valrhona or ghirardelli), plus more for garnish |
3 tablespoons packed light brown sugar |
1/2 cup good-quality bittersweet chocolate chips (such as callebaut or ghirardelli) |
1/4 teaspoon pure vanilla extract |
pinch of fine sea salt |
1/2 cup sweetened shredded coconut, lightly toasted |
Directions:
1. Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
2. Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
3. Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.
4. Photograph by Kang Kim
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