Make 2 to 3 servings.
Ingredients :
Vanilla Custard:
- 2 tablespoons cornstarch
- 2 1/2 cups milk, divided
- 1/2 cup sugar
- 2 large egg yolks
- 1 vanilla bean, split lengthwise, or 1 tablespoon vanilla extract
- 7 ounces (2 chocolate bars) semisweet chocolate, chopped
- 1 cup milk, boiled
Directions :
- Sprinkle the cornstarch over 1/2 cup of the milk in a small bowl and whisk to dissolve. Add the sugar and egg yolks and whisk well.
- In a heavy-bottomed medium saucepan over low heat, bring the remaining 2 cups of the milk and the vanilla bean just to a simmer. Remove the bean, scrape the vanilla seeds into the milk, and discard the bean. Gradually whisk the egg yolk mixture into the milk.
- Cook, whisking often, until the sauce comes to a full boil, about 3 minutes. If using vanilla extract, stir it in now. Strain through a wire sieve into a bowl. Serve warm.
- Add to the vanilla cream the chopped chocolate chunks and a boiled cup of milk. Mix until smooth. Any flavor can be added- raspberry, cinnamon, holiday ginger spice, marshmallows. The semi-sweet chocolate can be substituted with milk or white chocolate.
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