BRANDIED HOT CHOCOLATE
Ingredients
4 cups milk
4 ounces dark chocolate, chopped
2 Tbsp sugar
1/2 tsp chili powder
5 Tbsp brandy
6 Tbsp whipped cream
4 tsp unsweetened DARK cocoa powder, sifted
Directions
In saucepan, bring milk just to boil. Remove from heat.
Put chocolate in small saucepan and add 2 Tbsp hot milk. Stir over low heat until chocolate has melted, then stir chocolate mixture back into hot milk. Add and stir in sugar.
Stir in brandy and pour into four heatproof glasses.
Top each with whipped cream and sprinkle with sifted cocoa.
5 comments:
Time to admit my ignorance...What is the difference between dark cocoa powder and, well, just cocoa powder? I have enough trouble finding ANY decent cocoa powder, and none of it indicates dark or...what is NOT dark cocoa powder called...? I grew up in Montreal drinking Droste's and miss that taste.
I actually use them interchangeably.. but here's a post on the difference between Dutch Process and natural cocoa. You can order several great cocoas online. I'll post about the ones I like in the next week or so. :-)
http://dyingforchocolate.blogspot.com/2012/08/tuesday-tips-natural-vs-dutch-process.html
No, no...I understand Dutch v Natural. I get confused when DARK cocoa powder is specified. Isn't all cocoa powder (without additives like sugar, etc., to make it into something-not-cocoa) dark?
Gotcha.. any cocoa with a high percentage of cacao will work in most recipes as DARK cocoa..
So, Drostes or Fry's that are Dutched cocoa, or Ghirardelli natural, e.g., with no other ingredients at all are DARK? Please say yes, or I'll feel really, really stupid instead of just really stupid...It's just I don't recall noticing the DARK distinction applied to cocoa powder before Dying for Chocolate. I kept meaning to ask and forgetting...
Thanks, Janet!
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