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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is my own hot chocolate recipe I have used for many years it can be made with soy milk, if need be or a lesser fat milk as well.I usually make this for the holidays and have made this with eggnog instead of creme as well. When no one seems to mind the extra calories and is in a festive mood! Ingredients:
1 tablespoon cocoa powder (unsweetened) |
6 cups cream (18%) |
1 cup whipping cream |
1 cup chocolate chips (bittersweet melted) |
3 ounces grand marnier |
3 ounces irish cream (baileys') |
1 teaspoon vanilla (mexican or white) |
Directions:
1. In a small bowl add the whipping creme, vanilla and add 1/2 of the 1 tablespoon of cocoa beat with an electric mixer on medium speed for about 2 - 4 minutes until peaks form and are stiff. Granulated sugar can be added to this whipped creme while whipping to taste if desired. Refrigerate until ready to serve.
2. While creme is being heated on very low heat melt in a double boiler or a bowl on top of a pot with boiling water the the chocolate chips or micro wave them until just melted do not over cook set aside.
3. To heated creme, add Grand Marnier, Bailey's Irish Creme, on low heat until steaming. Add melted chocolate and stir constantly until temperature has reached steaming again, do not simmer or bring to boil.
4. Serve immediately with a dollop of whipping creme and dust whipping creme with the remaining cocoa powder!
5. Note: I prefer using the double boiler method for melting the chocolate as the chocolate is very smooth and hot and has not cooled down and it will blend very quickly and easily with a wire whisk in the heated creme. When using eggnog change out the Baileys Irish Creme for Rum. Baileys can also be changed out for Kahlua in the regular recipe using creme.
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