.... and with apologies to my friends in the Northern hemisphere who are sweltering through Summer! But it's freezing cold Down Under & I'm going into my 'Laboratory' this weekend to try & discover the Ultimate Hot Chocolate recipe to enjoy by the fire. Happy weekend to you all.
Max's Perfect Hot Chocolate (Serves 4)Vanilla Cream:
INGREDIENTS
2 tablespoons cornflour
2 1/2 cups full cream milk
1/2 cup sugar
2 large egg yolks
1 vanilla bean, split lengthwise
METHOD
1. Put cornflour in a bowl & add only 1/2 cup of the milk.
2. Stir well to dissolve the cornflour.
3. Add sugar & egg yolks & whisk well. Set aside.
4. In a saucepan, heat the remaining 2 cups of milk & vanilla bean.
5. Bring mixture just to simmer.
6. Remove vanilla bean to scrape the seeds into the milk & discard the pod.
7. Gradually whisk the egg yolk mixture into the milk over gentle heat until it almost comes to the boil.
8. You can also add your favourite spice (e.g. cinnamon or nutmeg) to flavour the vanilla cream.
9. Strain vanilla cream through a sieve, set aside & allow to cool, then refrigerate.
Then to Make the Perfect Hot Chocolate......
INGREDIENTS
2 cups full cream milk
2 cups of the cool vanilla cream
300g high quality dark chocolate chunks (Valrhona or similar)
METHOD
1. Over gentle heat, mix vanilla cream & milk with a hand whisk until the mixture almost comes to the boil.
2. Stir in dark chocolate until melted.
3. Pour into mug & enjoy!
Totally Addicted's Hot Chocolate (Serves 1)
1. Line your hot chocolate glass with sweet chocolate topping leaving about an inch on the bottom.
2. Cover with frothy hot milk. When the milk is poured over the chocolate topping, you get three layers, dark on the bottom, slightly chocolatey in the middle and frothy milk on top.
3. Warm up another cup of frothy milk to serve on the side to adjust the chocolate to your liking.
4. Add some Valrhona chocolate shavings to your hot chocolate & stir well.
Gourmet Traveller's Heart-Stopping Hot Chocolate with Chocolate Marshmallows (Serves 6)
First make the Chocolate Marshmallows
INGREDIENTS
20 gms. powered gelatine
330 gm (2 cups) white sugar
100 ml (2/3 cup) light corn syrup
1 teaspoon vanilla extract
50 gm. Dutch-process cocoa (preferably Droste)
120 gm (¾ cup) pure icing sugar
70 gm (¼ cup) cornflour
METHOD
1. Place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes.
2. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C. on a sugar thermometer.
3. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy.
4. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight.
5. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat.
6. Marshmallows will keep for up to a week in an airtight container.
To assemble the Hot Chocolate
1. Combine 320 mls. of full cream milk and 320 mls. pouring cream in a heavy-based saucepan and 300 gms. dark chocolate (64% cocoa solids e.g. Valrhona) finely chopped
and bring to a simmer over low heat.
2. Stir continuously until melted and smooth. Divide among heatproof cups, add a dash of chocolate liqueur to taste, scatter with marshmallows and dust with cocoa.
Jeffrey Steingarten's Hot Chocolate via Crispy Waffle's Adaptation (
Serves 4) INGREDIENTS1-1/2 cup whole milk
1/4 cup water
3 tablespoons sugar
80g of your favorite bittersweet chocolate, cut into chunks
3 tablespoons Dutch cocoa powder (Droste is my favorite)
a generous pinch of salt
METHOD
1. In a saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat.
2. Add the chocolate and cocoa, bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture is thickened.
3. Serve in little cups - a little goes a long way with this hot chocolate!
Jamie Oliver's The Best Hot Chocolate Drink (Serves 2)This takes around 3 or 4 minutes to make. 1. First put the milk into a pan. 2. Bring to a simmer – not a boil – and while it's heating, put a tablespoon of choccie powder and sugar to taste into each mug. 3. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. 4. At this point, plonk a few marshmallows into each mug. 5. When the milk is at a simmer, carefully pour it into a plastic jug or flask. 6. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing).7. Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. 8. A little stir and you can slurp your way to heaven!
Martha's Hot Chocolate (Serves 8)
INGREDIENTS
400 gms.best-quality bittersweet or semisweet chocolate, chopped
600 mls. full cream milk
1 teaspoon pure vanilla extract
METHOD1. Combine chocolate and milk in a large saucepan over medium heat.
2. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.
3. Remove from heat. Add vanilla; pour into a blender, filling halfway.
4. Blend, holding lid in place (the hot liquid will expand), until frothy. 
Spicy Spanish Hot Chocolate (Serves 4)
This combination of hot chocolate and espresso is enjoyed in Spain and throughout Europe.
INGREDIENTS
2/3 cup boiling water
150 gms. good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped 1 1/3 cups low-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)
METHOD
1. Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts.
2. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind.
3. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
Recchuiti's Decadent Hot Chocolate (Serves 2)
INGREDIENTS
150 gms. dark chocolate pieces, coarsely chopped
100 mls. filtered water, boiling
Flavorings (choose one only)
½ teaspoon ground cardamom
or ½ teaspoon freshly grated nutmeg
or 1 teaspoon cayenne pepper
or 1 teaspoon pasilla chile powder
Spirits (choose one only)
1 ½ nips single-malt Scotch Whiskey
or 1 ½ nips apple brandy
Garnishes (choose one only)
loosely whipped cream
or crème fraîche flavored with vanilla bean
or cinnamon sticks
or vanilla marshmallows
METHOD
1. In a small saucepan, pour the boiling water over the chocolate pieces. Add any
flavorings or spirits to the mixture now.
2. Using an immersion blender, mix until the chocolate pieces have completely melted
and a foamy froth has developed. You may also use a whisk, but the hot chocolate will
not be as frothy.
3. Pour into serving cups, garnish and serve immediately.
White Hot Chocolate (Serves 4)
INGREDIENTS
3 cups light cream
3/4 cup white chocolate, chopped
1 stick cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1/4 teaspoon almond extract
Ground cinnamon for dusting (optional)
METHOD
1. Combine 1/4 cup of the cream, white chocolate,cinnamon stick and nutmeg in a medium saucepan, whisk over low heat until chocolate is melted. Remove stick cinnamon.
2. Add remaining cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extracts. Serve warm in cups or mugs. Sprinkle with cinnamon, if desired.
*Tip: To create the foamy layer on top, blend some of the hot chocolate mixture in a blender container until frothy, and add to each serving.
Hot Chocolate Cake in a Cup
INGREDIENTS
250 gms. unsalted butter, plus extra for coating
3 tablespoons plain flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
150 gms. semi-sweet dark chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
METHOD
1. Preheat oven to 375° F. Generously butter, flour, and sugar eight coffee cups or mugs made of ovenproof stoneware. Wipe the rims clean.
2. Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
3. Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated.
4. Ladle the batter into each cup until it's about 1/2 inch from the rim. Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
Image 1: Max Brenner Image 2: Totally Addicted To Taste Image 3: Gourmet Traveller Image 4: Crispy Waffle Image 5: Jamie Oliver Image 6: Martha Stewart Image 7: My Recipes Image 8: Recchuiti Image 9: Better Home & Garden Image 10: Real Simple
It's been a whirlwind week at work, with lots of 'interesting' little challenges popping up from nowhere to deal with! We have a New Product launch in Sydney next week & I'm so far behind in my pre-reading that it's scary. So Cote Sud, Marie Claire Maison & The World of Interiors will be replaced this weekend by such august tomes as CardioVascular and Interventional Radiology, Experimental & Clinical Cardiology, International Journal of CardioVascular Interventions, Circulation, International Journal of Cardiac Imaging & my very favourite, the Journal of Molecular & Cellular Cardiology. Oh be still my beating heart (no pun intended!!). Make me envious & tell me what's on your reading list this weekend.
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