99798 hot chocolate zabaglione adult hot cocoa Recipes

hot cocoa mix (milk chocolate , sugar free is fine!), creamy peanut butter, water (not boiling ), chocolate sprinkles (optional)

prepared, hot cocoa, peppermint schnapps, vodka, cream, chocolate shavings, peppermint stick candy (optional)

frozen dinner rolls , thawed but still cold, milk chocolate chips, hot cocoa mix, brown sugar , packed, butter, melted, toffee pieces, pecans

white cake mix, hot cocoa mix, vanilla frosting, white candy coating

hot cocoa (steaming hot is good), dark creme de cacao, dark rum, heavy cream

hot cocoa mix, chocolate chip (optional), red and white m &m s plain chocolate candy (optional), marshmallows, red gumdrop

milk, divided, mint chocolate chips, instant hot cocoa mix, marshmallows, crows candies, lollipop sticks

cocoa, powdered milk, sugar, semisweet chocolate morsels, marshmallow

hot cocoa , homemade preferred of course, cooled, dark creme de cacao, irish cream, vanilla vodka, marshmallows

hot cocoa mix, water, half-and-half or 1 cup milk, chocolate syrup, espresso powder or 1 tbsp instant coffee granules, vanilla extract

soymilk powder (i use better than milk light), granulated sugar, cocoa powder (not hot cocoa mix), salt

egg yolks, sugar, cocoa powder, marsala wine, cocoa powder or confectioners sugar, for the garnish

hot cocoa mix, powdered sugar, dry coffe mate creamer, powdered/dry milk

butter or 3 tbsp margarine, marshmallows, cocoa pebbles cereal, marshmallows, hot cocoa mix

hot cocoa mix with 20 to 25 calories, sugar-free calorie-free peppermint-flavored syrup (recommended : torani sugar free), marshmallows

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

chocolate chips (high quality semi sweet, dark or milk chocolate), heavy whipping cream, powdered sugar (white sugar or vanilla sugar works too), cinnamon (optional), ground nutmeg (optional), sea salt

hot cocoa, toast or 2 slices stale bread, broken in bite sized pieces, powdered sugar