91 hot chocolate with ins Recipes

powdered coffee creamer, powdered orange drink mix (such as tang), sugar, powdered instant chocolate drink mix (such as nestle quick)

ripe pineapple, bittersweet chocolate , minimum 70 percent cocoa solids, malibu rum or 1/2 cup other rum, whipping cream, brown sugar, brown sugar, wooden skewers , soaked in water for 30 minutes

whole milk, dark brown sugar, whole cardamom pods, crushed, cinnamon sticks, broken in half, whole star anise, whole coriander seeds, ground nutmeg, dried crushed red pepper, unsweetened cocoa powder, vanilla extract

cocoa, flour, unbleached, dark brown sugar , packed, milk, cinnamon stick, broken in 1/2, powdered sugar, vanilla, cream, cinnamon sticks

devils food cake mix ( the kind with the pudding in the mix ), semi sweet chocolate chips, butter pecan ice cream, hot fudge, cream, whole maraschino cherries

powdered milk, non-instant chocolate pudding mix, powdered chocolate drink mix, powdered non-dairy creamer, sugar, unsweetened cocoa powder

vegetable oil, chicken breasts, cut in 1/2 inch pieces, onion, finely chopped, garlic, minced, cumin, oregano, thyme, hot chili powder, cinnamon, kosher salt, black pepper, flour, chicken broth, diced tomatoes, white beans, drained and rinsed, bittersweet chocolate, broken into pieces, chopped fresh cilantro

flour, baking soda, salt, cocoa, shortening, sugar, egg, vanilla, milk, marshmallows, cut in half (so there are two full circles, not two half circles.), powdered sugar, cocoa, hot milk

chilled whipping cream, dark brown sugar, instant espresso powder, milk, cinnamon sticks, broken in half, unsweetened cocoa powder, milk chocolate, chopped, ground nutmeg, cinnamon sticks (optional)

milk, vanilla bean (6 or 7 in .), orange peel (orange part only), each about 2 inches long, chopped semisweet chocolate, purchased caramel , butterscotch, or fudge sauce (or 1 tbsp each of any 2), cream, semisweet chocolate curls

unsweetened chocolate (100% ghiradelli baking bar), heavy whipping cream, whole milk, sugar (organic cane ), star anise (whole ), peppermint schnapps

skim milk powder, white hot chocolate powder, powdered coffee creamer, candy cane, pieces (or hard mint candies), marshmallow, candy canes, 4 inches each, for garnish (or candy sticks)

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

shortening, white sugar, cocoa, mixed in, boiling water , to make a smooth paste, milk, eggs, all-purpose flour, cake flour, baking powder, baking soda, mixed in, boiling water

butter, coconut oil (softened ), brown sugar (packed), agave syrup, egg, egg yolk, cinnamon, baking soda, salt, coconut flour, whole wheat flour, rolled oats, dried cranberries (soaked in hot water for 20 minutes and drained), chocolate chips

unsweetened chocolate, unsalted butter, sugar, eggs, vanilla extract, fine salt, canned chipotle peppers in adobo, chopped, all-purpose flour, five-spice powder

low-fat milk, bittersweet chocolate chips, sugar, natural unsweetened cocoa powder, ground ancho chiles, freshly grated nutmeg, ground allspice, cinnamon sticks, broken in half