Hot chocolate is big in my house!
Almost as important as coffee ... almost!
Last Christmas, I made a cup from scratch
that forever changed my outlook on cocoa!
Wow, it was SO much better than powder mixes!
But, it sure would be nice
to get that same great richness,
only with the ease of a mix, right?!
Well, my dears ...
I found an EASY recipe
that does just that!
Semi Sweet Hot Cocoa
{adapted from Mel's Kitchen Cafe}
Ingredients
2 cups Semi Sweet Chocolate Chips
1 cup Heavy Cream
Pinch Salt
Pinch Instant Coffee
Combine ingredients and heat over a double broiler just until chocolate has completely melted. Let cool at room temp. for about 20 minutes. Place in the refrigerate for 20-30 minutes to set. With a small cookie scoop, scoop chocolate out and place on parchment paper. Place balls in freezer for about 10 minutes just to harden enough so they can be handled.
Now, it's time to make the truffles - remove balls from freezer. Take two balls of chocolate and roll them in your hand until one large truffle forms. Each truffle will need two balls of chocolate. When they are all rolled out, they can be garnished with thin chocolate shavings or sprinkles. Individually wrap each truffle in plastic wrap and keep in the refrigerator. This recipe make approx. 10 truffles and will keep for 2 months.
Variations
White Chocolate - replace semi sweet chips with white chocolate and omit instant coffee. I added a splash of vanilla extract for added flavor, but it is not necessary. A little peppermint extract would be great in this, as well, and they could be rolled in crushed peppermint candies!
Dark Chocolate Mint - steep 1/2 cup whole mint leaves in cream by warming in a sauce pan over medium heat until bubbly. Remove from heat and let stand until room temp. Fish out the mint and begin above recipe as follows. These can be rolled in crushed chocolate mints like Andes Mints.
Mexican Hot Cocoa - Add a tsp. ground cinnamon to above recipe. These can be rolled in rushed red hots and would make a very pretty Christmas or Valentine's Day present!
To make Hot Cocoa:
Fill your favorite mug with milk. Drop an unwrapped truffle into milk and microwave in one minute intervals, stirring between each, until the truffle has melted and the cocoa has reached your desired temperature. Cocoa is best served warm with marshmallows or whipped cream!
These little morsels of goodness
make the best cup of cocoa!
So rich and creamy!
Just what you need on a blustery day!
Thanks so much, Mel
for the awesome inspiration!
Enjoy and Happy Baking ...
or should I say candy making!
Posts
