Warm Chocolate Plunge Recipes
PARISIAN HOT CHOCOLATE (LE CHOCOLATE CHAUD)
Parisian hot chocolate is luxuriously thick, smooth, creamy and flavorful. It's like drinking hot molten chocolate and simply no other hot chocolate can compare!
Provided by Kimberly Killebrew
Categories Beverage
Time 10m
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat the milk until it's hot and bubbles appear. Add salt and the finely chopped dark chocolate and whisk until dissolved and smooth. Bring the hot chocolate to a very low simmer, whisking continuously, and simmer for about 3 minutes (this will thicken it). Stir in the brown sugar if desired and whisk until smooth. Pour into cups and serve with a dollop of whipped cream if desired.
- Note: For an even thicker result, make the hot chocolate ahead of time, let it cool and then reheat when ready to serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 320 kcal, Carbohydrate 22 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 3 g, Sugar 16 g
WARM CHOCOLATE PLUNGE
Make and share this Warm Chocolate Plunge recipe from Food.com.
Provided by Chef TraceyMae
Categories Dessert
Time 3m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Microwave corn syrup and cream in large bowl on High for 1.5 minutes or until mixture comes to a boil.
- Stir in chocolate (8 blocks) until completely melted.
- Serve warm.
- This makes 1.5 cups.
Nutrition Facts : Calories 277.1, Fat 20.7, SaturatedFat 12.8, Cholesterol 20.4, Sodium 30.2, Carbohydrate 30.9, Fiber 4.8, Sugar 7.9, Protein 4
CHOCOLATE PLUNGE
Three simple ingredients-semi-sweet chocolate, cream and corn syrup-are microwaved into a warm dessert dip for fruit, cookies, pretzels or cake.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1-1/2 cups or 12 servings, 2 Tbsp. each
Number Of Ingredients 3
Steps:
- Microwave corn syrup and whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Add chocolate; stir until completely melted.
- Serve warm as a dip with cut-up fresh fruit, assorted cookies, pretzels and/or pound cake cubes.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 25 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 18 g, Protein 1 g
CHOCOLATE PEANUT BUTTER PLUNGE
This recipe comes from the Nov 2005 issue of Favorite Brand Name Recipes, 'A Passion for Chocolate.' Warm, it can be used as a dip, a spread or a sauce. Although smooth peanut butter makes for a smooth sauce, I prefer the extra chunky kind!
Provided by Sydney Mike
Categories Low Protein
Time 5m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Microwave corn syrup & whipping cream in a large microwaveable bowl on HIGH for 1 1/2 minutes or until mixture comes to a boil.
- Remove from microwave, & add chocolate & peanut butter, stirring until completely melted.
- Best when served warm.
Nutrition Facts : Calories 145, Fat 8.9, SaturatedFat 4, Cholesterol 8.2, Sodium 40.2, Carbohydrate 17.3, Fiber 1.1, Sugar 9.8, Protein 2.2
CHOCOLATE PLUNGE (WEIGHT WATCHERS)
Choose crowd-pleasing chocolate as the star of your desert and watch it disappear. From the Jan/Feb Weight Watchers magazine. Points Value: 2. Serve this luscious treat with dried apricots and sliced oranges. (Half an orange and 3 dried apricot halves will up the per-serving Points value by 1.)
Provided by Crafty Lady 13
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine half-and-half and corn syrup in heavy medium saucepan and set over medium-high heat. Bring just to boil, whisking until smooth. Remove saucepan from heat. Add chocolate, whisking until melted and smooth.
- Return mixture to boil, whisking constantly; boil about 1 minute. Remove saucepan from heat and whisk in espresso powder and vanilla. Serve warm or let cool to room temperature. (If making ahead, transfer to airtight container and refrigerate up to 1 month. Gently reheat.).
Nutrition Facts : Calories 23, Fat 0.3, SaturatedFat 0.2, Cholesterol 1, Sodium 31.6, Carbohydrate 4.7, Sugar 2, Protein 0.5
CHOCOLATE PLUNGE
Make and share this Chocolate Plunge recipe from Food.com.
Provided by Rhonda O
Categories Dessert
Time 30m
Yield 1 1/2 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan stir corn syrup and cream.
- Bring to a boil over medium heat.
- Remove from heat.
- Add chocolate; stir until completely melted.
- Serve warm as a dip for fruit.
CHOCOLATE PLUNGE
I have 9 kids and you should see their faces when we are done with this! It is downright dangerous with all the fondue forks poking and dipping. A fun family recipe that is beautiful at a party as well.
Provided by ann.farnsworth
Categories < 15 Mins
Time 10m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan stir corn syrup and cream. Bring to boil over medium heat. Remove from heat. Add chocolate and stir until completely melted. Serve warm as a dip for fruit.
Nutrition Facts : Calories 219.1, Fat 16.3, SaturatedFat 10.1, Cholesterol 16.3, Sodium 24.1, Carbohydrate 24.6, Fiber 3.8, Sugar 6.3, Protein 3.2
FLUFFY HOT CHOCOLATE
This is our daughter's favorite hot chocolate recipe. It may look like ordinary cocoa, but a touch of vanilla sets it apart from the rest. And the melted marshmallows give it a frothy body you won't get from a cocoa packet. -Jo Ann Schimcek, Weimar, Texas
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
Nutrition Facts : Calories 249 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 128mg sodium, Carbohydrate 36g carbohydrate (30g sugars, Fiber 0 fiber), Protein 9g protein.
WARM CHOCOLATE SAUCE
Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Place chocolate in a large heatproof bowl. Bring cream and liqueur, if using, to a simmer over medium-high heat; pour over chocolate. Let stand 10 minutes; stir to combine with a rubber spatula. Serve, or transfer to an airtight container. Refrigerate up to 3 days; warm by setting container in a bowl of hot water.
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DECADENT SLOW COOKER HOT CHOCOLATE - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (3)Category Beverage
- Place all of the ingredients into a large slow cooker. (Here’s one I own and love!) Vigorously whisk to get the cocoa powder as mixed in as possible– you don’t want it all floating on the top. Keep whisking for a minute or 2 until it’s all combined.
- Cook on low for 6 hours or on high for 4 hours. Make sure you whisk it every 45 minutes – 1 hour to make sure the chocolate isn’t burning on the bottom.
- Serve warm with marshmallows or other optional toppings. Store leftovers in the refrigerator and warm up on the stove or in the microwave.
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