Extreme Cocoa
I’ve posted various hot chocolate recipes, and this is what we’ve settled on for a hot chocolate with a huge cocoa hit and a drink that’s not too sweet. This cocoa is thick and luscious, and it’s going down a storm in the shops. It’s for real chocoholics only…
Murphys Extreme Cocoa
125 g cocoa (unsweetened)
800 ml milk
225 gm sugar
1 teasp. natural vanilla essence
1. Mix the cocoa and sugar.
2. Add the milk in small parts, stirring to create a paste, then diluting the paste until the milk and cocoa mix are combined. Add the vanilla essence.
3. Pour into a saucepan and place the over medium heat, stirring all the time until it reaches 60-65C.
4. Garnish with grated chocolate and/or whipped cream and enjoy!
Six servings.
Notes:
1. If you find it too strong, you can always dilute it with more milk, but then again if you do find it too strong, this is probably the wrong recipe for you!
2. The amount of sugar will vary depending on the chocolate. Obviously you can add more if you want it sweeter.
3. You can freeze any excess and thaw it later when you want to drink it…
Technorati tags: hot chocolate, cocoa, hot, recipe
This entry was posted on Wednesday, March 28th, 2007 at 7:11 pm and is filed under Chocolate, Drinks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
March 29th, 2007 at 1:05 pm
Is vanilla essence the same as extract?
March 29th, 2007 at 3:02 pm
Yes!
March 29th, 2007 at 6:52 pm
I will not be thanking you when I get down there for Easter and I’m unable to fit back out the door. Is that Vahlrona cocoa you’re using by any chance?
March 29th, 2007 at 9:23 pm
I think I’ll add a splash of Bailey’s. Looks great!
April 1st, 2007 at 10:55 am
The cocoa is Green & Black. Would be interesting to bring back the Valrhona cocoa though. It’s been a while since I’ve used it…
April 7th, 2007 at 3:55 pm
It’s when I read recipies like this one that I get sick of the South… there’s just never an occasion to drink good cocoa in Florida. But is it normal to freeze leftover hot chocolate? I only ask because I’ve never made quite enough at once to wonder what to do with it afterwards!
Lisa: about the Bailey’s–put that in along with a bit of Godiva liqueur (regular flavor). My two friends and I hosted a wine and chocolate sampling party in South Beach and we made some pretty popular shakes by mixing Häagen-Dazs Chocolate, Bailey’s and Godiva.
December 29th, 2009 at 4:59 pm
Ice Cream Ireland » Blog Archive » Ahhh, A Decade of Ice Cream! says:[...] Chocolate, Vanilla Ice Cream, Chocolate Whiskey Ice Cream, Champagne Sorbet, Brown Bread Ice Cream, Extreme Cocoa, Goat’s Cheese Ice Cream, Wiebke’s Fudge Cake, Chocolate [...]