VANILLA BEAN INFUSED HOT CHOCOLATE
Make and share this Vanilla Bean Infused Hot Chocolate recipe from Food.com.
Provided by Queen Dana
Categories Beverages
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours. Or, transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight. Remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard.
- When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream. Makes 15 servings (about 4 ounces each).
Nutrition Facts : Calories 149.2, Fat 13.9, SaturatedFat 8.5, Cholesterol 50, Sodium 40, Carbohydrate 4, Sugar 3.3, Protein 2.7
CHOCOLATE AND VANILLA-BEAN GANACHE
This rich, velvety, puddinglike ganache gets its complex flavor from vanilla and its mellowed sweetness from honey. Use this to make our Chocolate Thumbprint Cookies for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
- Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.
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- In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling. Remove from heat. Using the tip of a paring knife, slit the vanilla beans down the center. Using the side of the knife, scrape out the seeds. Place seeds and vanilla pods into the hot milk mixture. Cover and chill. Allow the vanilla pods to infuse the milk with their flavor for at least 2 hours or overnight.
- When ready to make the hot chocolate, remove the vanilla pods and using two fingers press the milk out of the bean to extract all the seeds; discard pods. Heat the milk mixture over medium heat until hot, but not boiling. Add the chocolate. Whisk until the mixture is smooth and chocolate is melted. Add sugar to sweeten, if you like. Top with whipped cream.
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