Chocolate Chaud
French Hot Chocolate
French Hot Chocolate
French Chocolate
French Chocolate


Chocolate Chaud

4-1/2 cups half-and-half or whole milk
4 oz. bittersweet chocolate, chopped finely
4 oz. semisweet chocolate, chopped finely
3 Tablespoons cocoa (Dutch-processed)
1 Tablespoon sugar
1 teaspoon vanilla extract
optional: whipped cream and additional cocoa for sprinkling

Bring cream or milk to a simmer over med-high heat. Remove from heat and
stir in the chopped chocolates. Let stand 5 minutes until chocolate is
melted. In a small bowl, stir the cocoa and sugar together. Whisk the
sugar/cocoa mixture and vanilla into the milk until the mixture is frothy.
To serve: Spoon on a dollop of whipped cream and sprinkle with some cocoa.
Serves 4. May be made ahead and reheated. Servings: 4


French Hot Chocolate

4 (1 oz.) sq. unsweetened chocolate
1/4 cup water
4 cup milk
1/2 cup half & half cream
1/2 cup sugar
1/4 tsp. salt
1/4 tsp. ground mace
1/8 tsp. ground allspice
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/2 cup whipping cream, whipped

Combine chocolate and water in a heavy saucepan; stir over low heat until
chocolate melts. Gradually add milk and next 5 ingredients. Cook over
medium heat, stirring with a wire whisk, until mixture is hot. Stir in the
vanilla and almond extract. Pour into individual cups. Fold nutmeg into
whipped cream and top each cup of hot chocolate with whipped cream. Makes
5 cups. Servings: 5



French Hot Chocolate

4 ounces semisweet chocolate
1/4 cup light corn syrup
1/2 teaspoon vanilla
4 cups milk
1 cup heavy cream or whipping cream

About 50 minutes before serving: In double boiler over hot, not boiling
water (or in heavy 1 quart saucepan over low heat), melt chocolate and
corn syrup until chocolate is melted and mixture is smooth, stirring
occasionally with rubber spatula. Cover and refrigerate 30 minutes or
until mixture is cool. Stir in vanilla. In 2 quart saucepan over
medium-low heat, heat milk until very hot and small bubbles form around
edge (do not boil). Meanwhile, in small bowl with mixer at medium-low
speed, beat cream and chcolate mixture until soft peaks form. To serve,
pour milk into warm coffee pot. Spoon whipped cream mixture into 8 coffee
cups and fill with hot milk. Servings: 8




French Chocolate

2 Ounces Unsweetened baking chocolate
1/2 Cup Cold water
3/4 Cup Sugar (or to taste)
Salt
1/2 Cup Heavy cream, whipped
1 Quart Milk

Put the chocolate and cold water into a saucepan and stir over low heat
until the chocolate melts. Add the sugar and an pinch of salt, and cook
until the mixture is thick - about 10 minutes. Let the mixture cool and
then fold in the whipped cream. Heat the milk in a double boiler, pour it
into six cups and top each serving with the chocolate cream. Servings: 6



French Chocolate

2 ounces semisweet chocolate, grated or finely chopped.
1/4 cup light corn syrup
2 tablespoons creme de cacao
1/4 teaspoon chocolate or vanilla extract
1 cup heavy cream
3 cups milk
fresh mint leaves for garnish

In a small saucepan, over low heat, melt the chocolate, stirring until
smooth. Stir in the corn syrup and creme de cacao until blended. Remove
from the heat and stir in the chocolate extract. Transfer to a medium
bowl, cover and chill 30-40 minutes or until thickened. In a medium bowl,
using an electric mixer on medium speed, whip the cream until soft peaks
form. Gently stir into the chocolate mixture. In a medium saucepan, heat
the milk until bubbles form around the edges. To serve, spoon 3-5
tablespoons of the chocolate cream mixture into each cup and fill with hot
milk. Stir well and garnish each serving with a mint leaf. Servings: 5


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