Blood Red Hot Chocolate
Ingredients
5 ounces semisweet chocolate, finely chopped
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
5 ounces bittersweet chocolate, finely chopped
4 cups whole milk
1/4 cup sugar
1 1/2 tsp red gel-paste food coloring (Wilton no-taste)
Directions
1 1/2 tsp red gel-paste food coloring (Wilton no-taste)
Directions
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
Ingredients
Sweet Bones
Ingredients
6 large egg whites
1-1/2 cups sugar
Directions
1-1/2 cups sugar
Directions
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.
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.
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