Fruit Sweetened Hot Cocoa Recipes

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FRUIT-SWEETENED CHOCOLATE FROSTING



Fruit-Sweetened Chocolate Frosting image

This silky frosting relies on all of the natural sweetness in dates and cream - so there's no added refined sugar! The recipe makes enough to frost 12 cupcakes or one small cake.

Provided by Food Network Kitchen

Time 15m

Yield About 1 1/2 cups (enough for 12 cupcakes)

Number Of Ingredients 4

10 pitted Medjool dates, chopped
2 ounces unsweetened chocolate, roughly chopped
1 cup heavy cream
2 tablespoons unsweetened cocoa powder

Steps:

  • Soak the date pieces in very hot water until very soft, about 5 minutes. Drain and transfer to a food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.

Nutrition Facts : Calories 170 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 10 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 2 grams

PERFECT HOT COCOA



Perfect Hot Cocoa image

Provided by Food Network Kitchen

Categories     beverage

Time 15m

Yield 2 servings

Number Of Ingredients 0

Steps:

  • Bring 4 cups whole or low-fat milk to a simmer in a saucepan over medium heat. Mix 3/4 cup sugar, 1/2 cup unsweetened cocoa powder and 3 to 4 ounces finely chopped bittersweet chocolate in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate melts and the cocoa is thick, about 2 minutes. Divide among 4 mugs and garnish each with homemade marshmallows (see below) or whipped cream.

SPICED HOT COCOA



Spiced Hot Cocoa image

Provided by Food Network Kitchen

Categories     beverage

Time 10m

Yield 24 cups

Number Of Ingredients 5

4 cups confectioners' sugar
1 teaspoon ground cardamom
2 cups Dutch-process cocoa powder
2 teaspoons vanilla powder
1/2 teaspoon freshly ground pepper

Steps:

  • Sift all the ingredients for the Spiced Hot Cocoa mix into a large bowl. For each serving, stir 1⁄4 cup mix into 1 cup hot milk. Store the remaining mix in the jar.

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