Godiva Devilishly Hot Hot Chocolate With Cayenne Whipped Cream Recipes

AZTEC HOT CHOCOLATE

Steps:

• In a small saucepan, combine milk, sugar, honey, ginger, cloves and red pepper.
• Heat to boiling over medium-high heat. Reduce to medium and simmer 3 minutes. Remove from heat.
• With wire whisk, stir in cocoa and vanilla. Stir briskly until frothy.
• Serve in warm cups. Top with whipped cream.

BEST HOT COCOA EVER! AND REAL WHIPPED CREAM!

Steps:

• ***DO NOT TURN ON FIRE UNTIL IT SAYS SO***.
• Put 2 tablespoons chocolate chips plus 1/2 tsp sugar into a small saucepan.
• Pour the milk into a 2-cup measuring cup until it reaches the 1 1/2 cup line.
• Slowly pour the milk into the saucepan.
• Add vanilla extract.
• Put the pan on the stove and turn heat to medium.
• Stir slowly (important!) with a wooden spoon as the milk heats up. the chocolate chips will slowly begin to melt. (It takes about 5 minutes to reach the right temperature. keep stirring constantly and be patient, DO NOT LET IT BOIL!).
• It will be brown all the way through and the chips will be melted and milk hot when it is ready.
• When it's ready take the cocoa off the stove and slowly pour it into 1 or 2 mugs.
• Serve plain, or with a little whipped cream (recipe follows) or cinnamon on top.
• ***WHIPPED CREAM***.
• Get out large bowl and a whisk.
• Put the cream, vanilla, and powdered sugar in a bowl. Beat strongly but not too fast with a whisk. It's best to take turns with someone, so your arms won't get tired.
• When it gets nice and puffy but is still soft, it's ready.
• It can keep in a covered container in the refrigerator, it keeps up to 2 days. but the sooner you use it, the better.

GODIVA DEVILISHLY HOT-HOT CHOCOLATE WITH CAYENNE WHIPPED CREAM

Steps:

• HOT CHOCOLATE:.
• Place chocolate and water in microwave-safe bowl and microwave on medium (50% power) 1 minute; Stir.
• Microwave an additional minute more or until chocolate softens, stir until smooth; let cool.
• Combine milk, cloves, cinnamon sticks & cayenne pepper in a saucepan.
• Warm milk mixture over medium heat until bubbles form around edge of pan.
• Whisk chocolate mixture into milk.
• Add sugar and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain mixture, reserving cinnamon sticks.
• Rinse cinnamon sticks, pat dry and set aside for garnish.
• Return mixture to saucepan and stir in cream.
• Over low heat, heat to simmer.
• Stir in vanilla extract.
• CAYENNE WHIPPED CREAM:.
• Combine all ingredients in bowl and whisk until stiff peaks form.
• Pour hot chocolate into four mugs and serve immediately topped with Cayenne Whipped Cream and a cinnamon stick garnish.

BITTER HOT CHOCOLATE, BANANA-GINGERSNAP BRULEE, CAYENNE WHIPPED CREAM

Steps:

• For the bitter hot chocolate: Put the chocolate in a large heatproof bowl and set aside.
• Put the coconut milk, heavy cream, granulated sugar, salt, cayenne, cinnamon, ginger slices and serrano peppers in a saucepan and bring to a simmer, whisking to combine. Pour the mixture over the chocolate in the bowl and let steep until the chocolate is melted and the flavors are married, at least 30 minutes. Remove the ginger slices and serrano peppers.
• For the cayenne whipped cream: Whip the heavy cream to slightly thickened soft peaks. Sift in the powdered sugar, cinnamon and cayenne. Continue to whip until medium to stiff peaks are achieved.
• For the banana-gingersnap brulee: Slice the bananas and top each gingersnap with a few banana slices. Sprinkle the bananas generously with granulated sugar and some cayenne pepper and brulee with a kitchen blowtorch.
• Serve the chocolate warm in bowls with a side of the banana-gingersnap brulee. Dollop with the cayenne whipped cream as desired.

GODIVA CHOCOLATE PUDDING SHOOTERS (LIQUOR)

Steps:

• Pour liquor into a large measuring cup.
• Add in milk to equal 2 cups.
• Add in pudding mix.
• Whisk by hand, or beat at low speed for two minutes.
• Pour into shooter cups & chill.

WHITE CHOCOLATE WHIPPED CREAM

Steps:

• Place white chocolate in a small microwave-safe cup.
• Microwave at medium (50%) for 1 minute.
• Stir until smooth.
• Cool slightly.
• In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
• Stir a few tablespoons of the cream into the white chocolate to lighten it.
• Reduce to low speed and beat the white chocolate into the whipped cream.
• Continue to beat until soft peaks form.
• Cover and refrigerate until ready to serve.