Knock your boots off hot chocolate! Tastes like about 5 of the richest candy bars imaginable, melted into your cup! This is a recipe that appeared in our Sunday paper. It is by pastry chef Elizabeth Falkner from her book, Demolition Desserts.
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Units: US | Metric
- 1Off the heat, in a 1-quart saucepan, combine the milk and cream. Split the vanilla bean lengthwise and use the tip of your knife to scrape the seeds into the saucepan, then add the scraped pod.
- 2Whisk the cocoa powder and brown sugar into the milk, then place the saucepan over medium heat and whisk for 5 to 7 minutes, or until frothy and simmering.
- 3Place the chocolate in a heatproof bowl. Remove and discard the vanilla pod from the milk mixture, then pour the mixture over the chocolate. Add the salt and whisk until the chocolate is smooth.
- 4Divide the hot chocolate among cups and top each with 2 marshmallows or a dollop of whipped cream. Can be cooled, tightly covered and refrigerated up to 3 days.
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Nutritional Facts for Strong Hot Chocolate
Serving Size: 1 (159 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 468.5
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 17.5 g
- Cholesterol 99.8 mg
- Sodium 124.7 mg
- Total Carbohydrate 49.0 g
- Dietary Fiber 1.8 g
- Sugars 39.1 g
- Protein 8.6 g
The following items or measurements are not included: