HOT CHOC RECIPES
HOT CHOCOLATE RECIPES - BBC GOOD FOOD
Enjoy a warm mug of cocoa on a cold day. Our collection also has boozy recipes for extra kick. How about a soothing mug of salted caramel rum hot chocolate?
Provided by Good Food team
Number Of Ingredients 1
HOT CHOCOLATE STIRRERS RECIPE - BBC GOOD FOOD
We all know a few die hard chocolate fans - make them one of these hot choc stirrers as a gift and they'll never want to use powdered cocoa again
Provided by Miriam Nice
Categories Treat
Total Time 13 minutes
Prep Time 10 minutes
Cook Time 3 minutes
Yield makes 6
Number Of Ingredients 3
Steps:
- You will need: 6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tags Push a small hole in the middle of the cupcake cases with a pencil and put aside for later.
- Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots.
- Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you’re using different types of chocolate, you should melt them separately.
- Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it.
- Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight.
- The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: ‘Simply stir into hot milk.’
Nutrition Facts : Calories 286 calories, FatContent 20 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 4 grams fiber, ProteinContent 3 grams protein
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HOT COCOA MIX RECIPE | ALLRECIPES
I make this at the beginning of the cold weather, and have it ready all winter. Vary the flavor of your mix by trying flavored nondairy creamer; I like the cinnamon.
From allrecipes.com
Reviews 4.2
Category Hot Chocolate
Calories 175.4 calories per serving
From allrecipes.com
Reviews 4.2
Category Hot Chocolate
Calories 175.4 calories per serving
- For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
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From allrecipes.com
Reviews 4.2
Total Time 10 minutes
Category Hot Chocolate
Calories 259.2 calories per serving
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Reviews 4.2
Total Time 10 minutes
Category Hot Chocolate
Calories 259.2 calories per serving
- Bring the soy milk, sugar, cocoa powder, salt, vanilla extract, cinnamon, and cayenne pepper to a simmer in a saucepan over medium-high heat. Remove from the heat and whisk until frothy. Serve immediately.
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Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 91 calories per serving
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Reviews 5
Total Time 01 hours 10 minutes
Category Desserts
Calories 91 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
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Total Time 35 minutes
Category Desserts
Calories 128 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 128 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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CHOCOLATE CARAMEL THUMBPRINTS RECIPE: HOW TO M…
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Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 128 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 128 calories per serving
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 350°. Shape dough into 1-in. balls. In a shallow bowl, beat egg white. Place pecans in a separate shallow bowl. Dip balls in egg white, then in pecans, patting to help pecans adhere., Place 2 in. apart on greased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool., In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Fill each cookie with about 1/2 teaspoon caramel mixture. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
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