Blood Red Hot Chocolate
5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
1/4 cup sugar
1 tbsp Madagascar vanilla
1 1/2 teaspoons red gel-paste food coloring (Wilton no-taste)
Bring milk, vanilla, and sugar to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring, being sure to scrape the bottom (it sticks). Serve immediately with marshmallow bones.
Sweet Bones
6 large egg whites
1-1/2 cups sugar
Preheat oven to 200 degrees. Put egg whites and sugar in heatproof bowl of electric mixer. Set bowl over pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to touch, about 5 minutes.
Return bowl to mixer, and fit mixer with whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to pastry bag fitted with 1/2-inch plain round tip(Wilton #1A). Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape on top of first. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
1 tbsp Madagascar vanilla
1 1/2 teaspoons red gel-paste food coloring (Wilton no-taste)
Bring milk, vanilla, and sugar to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves, about 7 minutes. Pour over chocolate, and let stand. When chocolate begins to melt, stir until combined. Whisk in food coloring, being sure to scrape the bottom (it sticks). Serve immediately with marshmallow bones.
Sweet Bones
6 large egg whites
1-1/2 cups sugar
Preheat oven to 200 degrees. Put egg whites and sugar in heatproof bowl of electric mixer. Set bowl over pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to touch, about 5 minutes.
Return bowl to mixer, and fit mixer with whisk attachment.Beat on high speed until very stiff peaks form, about 8 minutes.
Transfer meringue to pastry bag fitted with 1/2-inch plain round tip(Wilton #1A). Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Pipe by making one long (not as curvy) S shape, followed by another mirrored S shape on top of first. Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
Hat Tip: Doc Quartermass
Cute idea!
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