PURE COCOA RECIPES

Steps:

• Whisk together the cocoa, sugar, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
• If you like it frothy, blend it in the blender.
• This recipe multiplies easily. When you get up to a quart of milk, use ¼ teaspoon salt.

Steps:

• Preheat oven to 325º and spray an 8" or 9" springform pan with cooking spray.  Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos to fine crumbs. Transfer to a bowl and pour in melted butter and salt. Stir until crumbs are completely coated and moist. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese, hot chocolate mix, and sugar. Add eggs, one at a time, then sour cream, vanilla, and salt. Press Oreo mixture into springform pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust. Double-wrap outside of springform pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the springform  pan. Bake until cheesecake is only slightly jiggly in center, about 1 hour 25 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven for 1 hour, then refrigerate until firm, at least 5 hours and up to overnight. Make topping: Line a large baking sheet with parchment paper and place marshmallows on top. Broil until marshmallows are puffed but not golden, 1 to 2 minutes. Pile puffed marshmallows on top of chilled cheesecake then sift cocoa powder on top. Slice into wedges and serve immediately.