Monday, December 1, 2014

Let it Snow! Here's Some Hot Chocolate Recipes #12DaysofChristmasisMurder

#12DaysofChristmasisMurder
In Christmas is Murder, Sean and Sara love sipping on hot chocolate. Enjoy some of these hot chocolate recipes. Just like with the food recipes, you can download the recipes in PDF from my website here: https://carolynarnold.net/12DaysofChristmasisMurder

Wittamer’s Belgian Hot Chocolate
Four to six servings

Ingredients
1 quart (1l) half-and-half or whole milk
8 ounces (230g) bittersweet or semisweet chocolate, finely chopped
4 ounces (115g) milk chocolate, finely chopped
tiny pinch of salt
1/2 teaspoon ground cinnamon
1. Warm about one-third of the half-and-half or milk, with the chopped chocolates and salt, stirring until the chocolate is melted.

2. Whisk in the remaining half-and-half or milk, heating until the mixture is warmed through. Add the cinnamon.

3. Use a hand-held blender, or a whisk, and mix the hot chocolate until it’s completely smooth. Serve very warm.

Serve with a poof of whipped cream and chocolate curls.


Aida Mollenkamp's Raspberry Hot Chocolate
Add a little twist to your classic homemade hot chocolate with this recipe that calls for raspberry liqueur.

BY AIDA MOLLENKAMP
Add a little twist to your classic homemade hot chocolate with this recipe that calls for raspberry liqueur.
Serves: 2
Prep Time: 2 min
Cook Time: 7 min

Ingredients
6 ounce(s) milk chocolate, finely chopped
3/4  cup(s) whole milk
1/4  cup(s) heavy cream
1/4  cup(s) unsweetened cocoa powder
3 tablespoon(s) raspberry liqueur, Chambord recommended
Crystallized ginger, for garnish

Directions
Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, pour into serving cups, and top with a piece of ginger, if using, and serve immediately.

Jacques Torres's Hot White Chocolate
Rather than just a plain cup, here's a white chocolate variation to warm your heart and soul. Recipe from Jacques Torres' A Year in Chocolate.

BY JACQUES TORRES
Rather than just a plain cup, here's a white chocolate variation to warm your heart and soul.
Yields: 1 cup

Ingredients
1/2  cup(s) whole milk
1/2  cup(s) heavy cream
3 1/2 ounce(s) white chocolate
1/2  teaspoon(s) pure vanilla extract

Directions
In a small, heavy-bottomed saucepan, heat the milk and heavy cream over medium heat. When it is slightly warm, gradually add the chocolate while whisking constantly. Cook, whisking constantly, until the milk begins to form bubbles around the edge of the pan. Do not allow the milk to boil.
Add vanilla to hot chocolate and serve.

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These recipes were shared as part of the promotion for my upcoming release, Christmas is Murder. Christmas is Murder releases December 4th, but is available for pre-order from Amazon, Barnes & Noble, Apple, and Kobo.



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