INSTANT POT HOT CHOCOLATE RECIPE BY ROB OGDEN
This homemade hot chocolate is easy to make thanks to the Instant Pot and requires only four ingredients. Recipe courtesy of Corrie Cooks.
Provided by THEDAILYMEAL.COM
Total Time 7 minutes59S
Prep Time 4 minutes59S
Cook Time 2 minutes59S
Yield 4
Number Of Ingredients 4
Steps:
- On the Instant Pot, select "saute."
- Add all the ingredients and stir until the mixture is chocolate-brown.
- Close the lid and cook at high pressure for 3 minutes.
- Once done, let the pressure release naturally.
- Open the lid and pour hot chocolate into mugs.
- Top with mini marshmallows or any other topping you like.
Nutrition Facts : ServingSize 1 serving, Calories 264 calories, SugarContent 38 g, FatContent 9 g, CarbohydrateContent 40 g, CholesterolContent 24 mg, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 5 g, SodiumContent 106 mg
BEST HOT CHOCOLATE COOKIES RECIPE - HOW TO MAKE HOT ...
There's no doubt Santa is going to love these easy Hot Chocolate Cookies! Here's how to make the sweet Christmas dessert.
Provided by Ree Drummond
Categories Christmas baking comfort food dessert
Total Time 1 hours 20 minutes
Prep Time 40 minutes
Cook Time 0S
Yield 4 dozen
Number Of Ingredients 13
Steps:
- Put the chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. Combine the flour, hot cocoa mix, espresso powder, baking powder, baking soda and salt in a medium bowl and whisk to get rid of any lumps. Combine the butter and sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.
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INSTANT POT HOT CHOCOLATE RECIPE BY ROB OGDEN
This homemade hot chocolate is easy to make thanks to the Instant Pot and requires only four ingredients. Recipe courtesy of Corrie Cooks.
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- Put the chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. Combine the flour, hot cocoa mix, espresso powder, baking powder, baking soda and salt in a medium bowl and whisk to get rid of any lumps. Combine the butter and sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes. Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.
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