Recipe for Drinking Chocolate

Author: Richard

Ingredients

To make this drinking chocolate really foamy, you will need either a milling beater or a flat wire whisk. The faster you whisk, the foamier the chocolate.

Method

  1. Add the chocolate to 300 millilitres of the hot water and allow to dissolve over a gentle heat.
  2. Bring the chocolate to the boil.
  3. Add another 300 millilitres of the hot water together with the sugar.
  4. Allow the hot chocolate to simmer for 6 minutes while beating it continually.
  5. Add the remaining water and simmer the chocolate, beating occasionally, until it is the consistency of a single cream.

While the chocolate is simmering

  1. Partially whip the cream.
  2. Add the milk 1 tablespoon at a time while whipping the cream.
  3. Stop whipping the cream as soon as it starts to hold its shape.

Remove the hot chocolate from the heat.

Pour into mugs and top with a little of the whipped cream.

Serve immediately.

More Ideas to Flavour Your Drinking Chocolate

My favourite addition to hot chocolate is to top each with a marshmallow. You can try any of these for something different and just as tasty. Ground cinnamon; Finely grated orange zest; Chocolate mints (broken up and stirred until dissolved); Brandy, rum or chocolate liqueur.

To Make Viannese Chocolate

  1. Beat an egg yolk into each cupful of cooled chocolate drink.
  2. Warm the mixture over a gentle heat, stirring constantly.Do not allow to boil.
  3. Remove from the heat.Whisk and pour into another mug.
  4. Top with a spoonful of whipped cream.

To Make Mocha Chocolate

Substitute the hot water for a strong black coffee.

Article Source: http://www.articlesbase.com/recipes-articles/recipe-for-drinking-cho2colate-3435570.html

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Luscious Chocolate Recipes:

Mouthwatering Chocolate Ice Cream, Muffins, and more:

Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.

Chocolate Creams, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate , as directed in the preceding recipe.

Caution. - Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

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