Fountain of youth ~ the chocolate continues to flow...

This week we'll do some chocolate based beverages and sauces to get ready for the chocolate round-up over at Joy of Desserts.
3 squares unsweetened chocolate, melted
dash salt
1/2 cup sugar
4 cups milk
whipped cream
shaved chocolate
  • In a saucepan whisk the milk, salt and sugar together.
  • Add the melted chocolate and cook over a low heat until heated through.
  • Whisk until foamy on top.
  • Pour into warm mugs,
  • Garnish with whipped cream and shaved chocolate.
3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 cups milk
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash nutmeg
dash cloves
  • Sift together the cocoa and sugar into a heavy saucepan.
  • Gradually stir in milk until well blended.
  • Heat over low heat until hot, stirring frequently to prevent scorching.
  • Whisk egg until frothy. Then whisk in vanilla, nutmeg, cloves and cinnamon.
  • Whisk egg mixture and continue whisking until the whole mixture lightens in color.
  • Add egg mixture to chocolate mixture and whisk until frothy and serve immediately.
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
  • In a heavy saucepan, combine sugar, cocoa, milk and corn syrup.
  • Cook over a low heat, stirring constantly until it comes to a boil. Boil for 8 minutes.
  • Remove from heat and stir in chocolate and butter immediately until melted and well blended.
  • Gradually add the heavy cream and return to heat and bring to another boil for 2 minutes.
  • Remove from heat and stir in vanilla.
  • Cool.
  • Store in tightly covered jar in refrigerator.
12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk
  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.
1/2 cup butter
2 ounces unsweetened
2 ounces semi-sweet chocolate
1 cup sugar
1 cup heavy cream
dash salt
2 teaspoons vanilla
  • In a heavy saucepan melt butter and chocolates over a low heat.
  • Blend in sugar, cream and salt.
  • Stir 5-8 minutes until thickens and is creamy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in airtight jar in the refrigerator.
final blog signature.


Leslie said...

Well, I had to stop and read that one twice!

Joy @ Joy Of Desserts said...

Oh, that's decadent all right. You're making ME drool. You have some really nice recipes there. Thanks!

AudreyO said...

Do you like dark chocolate? We just learned that Reese's Peanut Butter Cups now come in dark chocolate :)