Fountain of youth ~ the chocolate continues to flow…

This week we’ll do some chocolate based beverages and sauces to get ready for the chocolate round-up over at Joy of Desserts.

3 squares unsweetened chocolate, melted
dash salt
1/2 cup sugar
4 cups milk
whipped cream
shaved chocolate

  • In a saucepan whisk the milk, salt and sugar together.
  • Add the melted chocolate and cook over a low heat until heated through.
  • Whisk until foamy on top.
  • Pour into warm mugs,
  • Garnish with whipped cream and shaved chocolate.

3 tablespoons unsweetened cocoa
3 tablespoons sugar
2 cups milk
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash nutmeg
dash cloves

  • Sift together the cocoa and sugar into a heavy saucepan.
  • Gradually stir in milk until well blended.
  • Heat over low heat until hot, stirring frequently to prevent scorching.
  • Whisk egg until frothy. Then whisk in vanilla, nutmeg, cloves and cinnamon.
  • Whisk egg mixture and continue whisking until the whole mixture lightens in color.
  • Add egg mixture to chocolate mixture and whisk until frothy and serve immediately.

1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1/3 cup milk
1/4 cup light corn syrup
1 ounce unsweetened chocolate, chopped
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla

  • In a heavy saucepan, combine sugar, cocoa, milk and corn syrup.
  • Cook over a low heat, stirring constantly until it comes to a boil. Boil for 8 minutes.
  • Remove from heat and stir in chocolate and butter immediately until melted and well blended.
  • Gradually add the heavy cream and return to heat and bring to another boil for 2 minutes.
  • Remove from heat and stir in vanilla.
  • Cool.
  • Store in tightly covered jar in refrigerator.

12 ounces Milky Way candy bars, cut into chunks
6 ounces semi-sweet chocolate
1 cup milk

  • In a double boiler combine candy bars, chocolate and milk.
  • Cook and stir constantly until melted and well blended and smooth.
  • Store in a airtight jar in the refrigerator.

1/2 cup butter
2 ounces unsweetened
2 ounces semi-sweet chocolate
1 cup sugar
1 cup heavy cream
dash salt
2 teaspoons vanilla

  • In a heavy saucepan melt butter and chocolates over a low heat.
  • Blend in sugar, cream and salt.
  • Stir 5-8 minutes until thickens and is creamy.
  • Remove from heat and stir in vanilla.
  • Serve warm.
  • Store in airtight jar in the refrigerator.
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