WHIPPED CHOCOLATE MILK RECIPES

Steps:

• Mix together the confectioners sugar and cocoa powder.
• Start beating the heavy cream in a bowl with large sides using a whisk or hand mixer*.
•  As the cream starts to thicken, slowly add the cocoa and sugar mixture to the cream as you continue to beat it**.
• Once the chocolate whipped cream is thick, almost like a frosting, it’s ready.
• Optional: put 1 tablespoon of chocolate syrup in each glass.
• Add 1 and 1/2 cups milk to each glass.
• Top with whipped chocolate.***

Steps:

• Place 4 ounces of chocolate in a large, heatproof bowl. In a 2-quart saucepan, whisk the cornstarch, cocoa, and sugar. While whisking, drizzle in the milk. Warm the milk mixture over medium heat until it starts to simmer, whisking frequently. Simmer for 1 minute before whisking in the vanilla. Pour the hot milk mixture over the chocolate until the chocolate is covered. Let stand for 3 minutes or until the chocolate melts. Meanwhile, in a large bowl with the mixer on medium-high speed, beat the egg whites and salt for 1 minute. Add the cream of tartar and beat on high until stiff peaks form. With a rubber spatula, stir the chocolate mixture until smooth. Add one-fourth of the beaten whites to the chocolate, stirring to incorporate. Gently fold in the remaining whites. Divide the mousse into 4 glasses. Cover each glass with plastic wrap and refrigerate at least 1 hour, or up to 1 day. To serve, garnish the mousse with 3 raspberries and chocolate shavings.