Cocoa Nib Hot Chocolate Recipes

COCOA NIB, CHOCOLATE, AND CITRUS DACQUOISE

Steps:

• For Meringues:
• Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
• Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
• Chocolate chiffon cake:
• Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
• Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For mascarpone whipped cream:
• Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
• For glaze:
• Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
• Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
• Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
• Cut cold cake into wedges. Serve with blood orange segments.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
• ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

TRIPLE CHOCOLATE HOT COCOA

Steps:

• Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender.
• Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve.

PERFECT MEXICAN HOT CHOCOLATE

Steps:

• Combine the milk, vanilla, sugar, cinnamon, salt, and cayenne or chili powder (if using) in a medium pot. Heat over medium heat until simmering. Reduce the heat a little and gently simmer, stirring occasionally, for about 10 minutes to bloom the cinnamon and spices.
• Add the chopped chocolate. Cook, whisking, until the chocolate is fully melted and emulsified. Taste for sweetness and spice.
• If using cinnamon sticks, strain the liquid through a mesh sieve into cups. If not using cinnamon sticks, pour the Mexican hot chocolate directly into mugs.
• Serve warm with a dollop of fresh whipped cream, and perhaps a garnish of a few chocolate shavings or additional cinnamon sticks.

COCOA NIB HOT CHOCOLATE

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

DEATH BY CHOCOLATE BROWNIE SKILLET RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 6½-inch skillet with butter.
• Fill a medium saucepan with 1 inch (2.54 cm) of water and bring to a boil over high heat.
• In a medium heat-safe bowl, combine the butter and chopped chocolate. Place on top of the pot of boiling water. Use a rubber spatula to stir until completely melted, about 5 minutes. Remove the bowl from the heat and let the melted chocolate cool slightly, about 5 minutes.
• Add the sugar to the cooled chocolate mixture and whisk to combine. Add the egg and vanilla and continue whisking until smooth and homogenous.
• Sift in the flour and salt, then add the mini chocolate chips. Use the rubber spatula to gently fold until the flour is just incorporated.
• Pour the batter into the prepared skillet and sprinkle the cocoa nibs evenly over the top.
• Bake until the brownie is mostly set in the center and with little resistance when you press lightly on the top, 12-15 minutes. Remove from the oven and let cool slightly, about 10 minutes.
• Just before serving, scoop your favorite ice cream on top and drizzle with hot fudge sauce.
• Enjoy!