Winter Warmers (Hot Chocolate)
by Ralph Kratzer
After our successful mini-series about soups as winter warmers, published over the last three weeks, we continue now with recipes for people who like it sweet – Hot Chocolate!
I remember, as a child I loved the hot chocolate my grandma prepared, but compared to the recipes I will show you now her making was more the simple way to do it…
These recipes sometimes seem to be a little strange and difficult, but for experienced home cooks they are surely not a problem!
Melted Hot Chocolate With Sea Salt Whipped Cream
Sea Salt Chocolate Whipped Cream
1 cup heavy whipping cream
1 tablespoon sugar
3 tablespoons cocoa powder
3/4 teaspoon sea salt, plus extra for sprinkling
Melted Hot Cocoa
8 Squares (120 g) Dark 100% Cocoa Chocolate
2 Squares (30 g) Semi-Sweet Chocolate
2-4 teaspoons honey, depending on how sweet or bitter you like your chocolate
3/4 Cup Whole Milk, at room temperature
Begin by preparing the sea salt whipped cream. Beat the cream and sugar in an electric mixer fitted with the whisk attachment at medium high speed until the cream holds a very soft peak. Gently whisk in the sea salt and cocoa powder until incorporated. Cover and set aside.
To make the hot cocoa, melt down the chocolate pieces in the top of a double boiler, stirring constantly. Add the honey and milk and continue stirring until it’s one fluid mixture and becomes very warm. Evenly distribute the cocoa between two serving glasses and top with the whipped cream and a pinch of sea salt for garnish. Serve immediately.
Lemongrass-Lavender White Hot Chocolate
The combination of sweet and spicy – you will certainly love it!
360 ml whole milk
1 small stalk lemongrass, chopped
1/2 teaspoon dried lavender
1 lime (or lemon) leaf, torn in half
1/2 teaspoon zest from one small lime (or lemon)
100 g white chocolate, finely chopped
In small saucepan over medium heat, heat milk, lemongrass, lavender, lime leaf, and zest, stirring occasionally, until bubbles form around edges. Remove from heat and let steep 15 minutes.
Strain milk, then return to empty saucepan. Add chocolate and gently heat over medium heat, stirring, until chocolate is melted and mixture is hot. Serve immediately.
Categories: Chef's Choice