Wednesday, April 18, 2012

Almond Joy Hot Chocolate

Compliments of these sporadically placed cool March and April days, I started craving hot chocolate. I was recently gifted a Food Network Magazine - the All Chocolate one - and it just happened to contain a couple recipes for just that. 

This was the winning recipe (compliments of Bobby Flay). It was very good - but be warned, it is also very rich. I could barely finish my cup so don't plan on having too much at once. It is wonderful, thick, and exactly what we were looking for. 

Yield: 2-4 servings

Whipped Cream:
3/4 cup very cold heavy cream
1/2 cup marshmallow fluff
1/4 tsp almond extract
1/4 tsp vanilla extract

Hot Chocolate:
1 cup milk
1 3/4 cup coconut milk (or one 14 oz can unsweetened coconut milk)
2 tbsp cocoa powder
3 tbsp packed brown sugar
1/2 cup bittersweet chocolate chips
1/4 tsp vanilla extract

1/2 cup sweetened shredded coconut, lightly toasted

To toast the coconut, heat a small frying pan and on medium heat lightly toast the coconut until it browns slightly.

To make the whipped cream, combine the heavy cream, fluff, almond extract, and vanilla in a bowl and whip until soft peaks form.

To make the hot chocolate, combine the milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, and vanilla. Cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick.

Divide the chocolate among mugs and top with the whipped cream and garnish with the toasted coconut.

Source: slightly adapted from Bobby Flay's Coconut Hot Chocolate with Almond Fluff Whipped Cream, Food Network Magazine, March 2012, page 54

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