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

OLD FASHIONED HOT CHOCOLATE
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.

MEXICAN HOT 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.

COCOA FUDGE SAUCE
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.

MILKY WAY FUDGE TOPPING
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.

DECADENT HOT FUDGE SAUCE
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.

♥