Subj : BH&G 2962
To   : All
From : Dave Drum
Date : Wed Jun 09 2021 10:59:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry Cocoa w/Chocolate-Hazelnut Cream
 Categories: Beverages, Fruits, Chocolate, Dairy, Booze
      Yield: 12 Servings
 
      1 c  Premium unsweetened cocoa
           - powder
    1/4 c  Sugar
    1/4 ts Salt
    1/2 c  Hot water
      4 c  Half & half or light cream
      4 c  Whole milk
    1/3 c  Bittersweet chocolate
           - pieces
           +=OR=+
      2 oz Bittersweet chocolate,
           - chopped
    1/2 c  Raspberry liqueur
      1 tb Vanilla
      1 c  Whipping cream
      2 tb Chocolate-hazelnut spread
      2 ts Sugar
           Fresh raspberries (opt)
           Shaved chocolate (opt)
 
  In a 3 to 4 quart slow cooker combine cocoa powder, sugar,
  and salt. Stir in the hot water until mixture forms a
  paste. Whisk in half-and-half and milk.
  
  Cover and cook on low-heat setting for 5 to 6 hours or on
  high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add
  bittersweet chocolate, whisking until chocolate is melted.
  
  If necessary, skim "skin" from surface; discard. Serve
  immediately or keep warm, covered, on warm-heat setting or
  low-heat setting for up to 2 hours.
  
  To serve, stir in vanilla and raspberry liqueur.
  
  Meanwhile, in a chilled bowl combine whipping cream,
  chocolate-hazelnut spread, and 2 teaspoons sugar. Beat
  with an electric mixer on medium speed until soft peaks
  form. Pipe or spoon cream mixture onto cocoa. If desired,
  garnish with fresh raspberries and shaved chocolate.
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To know one's self is wisdom. To not know one's neighbours is genius.

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