A re-post. But I LOVE to make this! I am making up a few more batches of my homemade Hot Chocolate in between soap making to give as gifts.
Plain and simple, I love hot chocolate. For those of
you that know me personally, I love to cook & bake. Food to me is
creative, a visual treat and a comfort. During the holidays, I made a
big batch of hot chocolate mix, kept some for my own personal use and
gave some away little glass jars to friends. I wanted to share with you
the recipe that I use, it is from Epicurious.com It may have few extra
steps, but it is well worth it.
Ingredients:
4 cups granulated sugar
1/2 vanilla bean, split crosswise (see tips, below)
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process
Directions:
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
Store mix airtight at room temperature for up to six months.
To serve:For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.
Tips: •Save the other half of the vanilla bean for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
Even better top with your own homemade marshmallows. I will post that recipe down the road. I have made them a few times and boy, are they good. Melt in your mouth, pillow soft, and boy do they toast up nice over a campfire....
Rich and steaming, a mug of hot chocolate will help soothe away the winter cold. We are expecting a winter storm in the form of 8-12" of beautiful snow in the next day or so, a mug of hot chocolate is just what I will be mixing up. Keep warm!
4 cups granulated sugar
1/2 vanilla bean, split crosswise (see tips, below)
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process
Directions:
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature.
In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.)
Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend.
Store mix airtight at room temperature for up to six months.
To serve:For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows.
Tips: •Save the other half of the vanilla bean for another use, such as a second batch of vanilla sugar, which keeps indefinitely and can be used in baking, coffee, or simply to sprinkle on fruit or waffles.
Even better top with your own homemade marshmallows. I will post that recipe down the road. I have made them a few times and boy, are they good. Melt in your mouth, pillow soft, and boy do they toast up nice over a campfire....
Rich and steaming, a mug of hot chocolate will help soothe away the winter cold. We are expecting a winter storm in the form of 8-12" of beautiful snow in the next day or so, a mug of hot chocolate is just what I will be mixing up. Keep warm!
2 comments:
That sounds delicious! Hot chocolate is one of my favorites during the colder winter months. =)
Love hot chocolate and I love your
recipes.
Michelle
Post a Comment