Spiced Hot Dark Chocolate Recipes

SPICY HOT CHOCOLATE

Steps:

• In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
• Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

SPICED HOT CHOCOLATE

Steps:

• Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
• To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
• Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.

SPICED HOT DARK CHOCOLATE

Steps:

• Heat all ingredients in a small saucepan over medium-low, whisking constantly, until chocolate has melted and mixture is steaming, about 5 minutes. Serve immediately.

SPICED HOT CHOCOLATE

Steps:

• Heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. Add the vanilla, cinnamon, chili powder, nutmeg, and cloves. Heat another 5 minutes, stirring occasionally.

SPICED ICED HOT CHOCOLATE

Steps:

• For the chocolate: In an electric stand mixer fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler, melt the butter and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg. Add the honey mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
• In an electric stand mixer fitted with the whisk attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream.
• For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
• For the gelee: Bloom the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry puree, sugar, cranberries and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
• Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce.

SPICED HOT DARK CHOCOLATE

Steps:

• In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes. Serve.

SPICED HOT CHOC

Steps:

• Fill a mug with skimmed milk. Add 1-2 squares of very dark chocolate, a pinch of cinnamon, a dribble of honey and heat in the microwave. Add a low-fat oaty biscuit if you like.