Superrich Hot Chocolate With Coconut Cream Recipes

ULTRA-RICH HOT CHOCOLATE

Steps:

• Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently.
• Add chocolate; whisk until melted and smooth.
• Add salt; bring to simmer, whisking constantly until frothy.
• Ladle into 4 mugs.
• Sprinkle with marshmallows or dollop of whipped cream.
• Makes 4 servings.

SUPER RICH HOT CHOCOLATE WITH COCONUT CREAM

Steps:

• In a small saucepan, combine coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm.
• In a medium saucepan, combine the cream and whole milk and bring to a simmer.
• Add the chocolate chips and remove from the heat.
• Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth.
• Pour the chocolate into 8 mugs and spoon some of the coconut milk on top.
• Garnish with the marshmallows and serve.

DECADENT COCONUT CREAM HOT CHOCOLATE.

Steps:

• Open the can of coconut milk, and use a spoon to scoop out the coconut cream. Place it in a small saucepan. Discard the coconut water.
• Warm the milk over medium low heat. Add the dairy free dark chocolate chips, then stir until the chocolate melts completely.
• Add the organic cane sugar and stir.
• Add the non-dairy milk and stir until all ingredients are smooth and combined.
• Pour into tea cups or mugs. Serve with a marshmallow if desired.

COCONUT HOT CHOCOLATE

Steps:

• Whisk cocoa into 1/3 cup boiling water.
• In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
• In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.