Molten Chocolate Hot Milk Drink Recipes

HOT CHOCOLATE MILKSHAKE

Steps:

• Place chocolate, 1/2 cup of the milk and the sugar in blender container; cover. Blend on high speed until well blended.
• Add remaining 1 cup milk, the ice, frozen whipped topping and vanilla; cover. Blend on high speed until smooth.
• Serve immediately.

MOLTEN CHOCOLATE HOT MILK DRINK

Steps:

• Stove Top:.
• In a small saucepan, combine milk and syrup over medium-low heat, stirring.
• Be careful not to let it boil.
• Pour into glass mug.
• Mix two tablespoons cocoa powder into 1 cup whipped cream, or use ready-made chocolate whipped cream.
• Top beverage with whipped cream and sprinkle with chocolate shavings or sprinkles.
• Microwave Method:
• Combine cold milk and syrup in a microwave-safe mug or glass and mix well.
• Microwave for 30 seconds and follow directions for garnish.

MOLTEN HOT CHOCOLATE

Steps:

• Put the milk and cream in a tall, heavy saucepan and bring them to a boil. Add the chocolate, reduce the heat to low, and stir until the chocolate is melted. Beat the mixture with a wire whisk until light and fluffy, 10 to 12 minutes (or use an immersion blender, whipping for 5 to 6 minutes). Add the flavoring of your choice, remove from the heat and let stand for 20 minutes to allow the flavor to develop.
• If making the hot chocolate several hours in advance, transfer it to a bowl and put it in the refrigerator in a larger bowl filled with ice. When ready to serve, reheat slowly to the boiling point and whip briefly again. Serve in heatproof glasses, and top each one with whipped cream or 1/2 cup of meringue topping.

EASY CHOCOLATE MOLTEN CAKES

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.