Hot Cocoa Bar with Flavored Whipped Creams
Recipe - Stillwater
Hot Cocoa Bar with Flavored Whipped Creams
Prep Time5 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1/2 cup heavy whipping cream, plus 1 cup per flavored whipped cream
1/2 cup sugar, plus 2 tbsp sugar per flavored whipped cream
1/4 cup Dutch process cocoa, plus 2 tbsp for whipped cream
1/4 cup malted milk powder
1/4 tsp salt, plus ¼ tsp salt for whipped cream
7 1/2 cups whole milk
4 oz dark or semisweet chocolate
1 tsp, plus ½ tsp vanilla
½ teaspoon peppermint, for whipped cream
½ cup caramel sauce, for whipped cream
Directions
- To make the creamy hot cocoa: In a medium saucepan, whisk together ½ cup heavy whipping cream, ½ cup sugar, ¼ cup cocoa, ¼ cup malted milk powder and ½ teaspoon salt until smooth. Add the whole milk and cook over medium heat, stirring constantly, until hot, about 3 to 4 minutes. Add the dark or semisweet chocolate and stir until melted. Remove from heat. Add 1 teaspoon vanilla and serve with whipped creams of choice.
- For Basic Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and ½ teaspoon vanilla. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Chocolate Mint Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons Dutch cocoa powder, 2 tablespoons sugar and ½ teaspoon peppermint extract. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Salted Caramel Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, ¼ cup caramel sauce and ¼ teaspoon salt. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Espresso Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and 1 ½ instant espresso powder. Using a mixer or your larges whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
Tip:
To create the full “Hot Cocoa Bar” experience, try setting out a few fun stir-ins for your cocoa. Here’s a list to get you started.
- Mini marshmallows
- Peppermint sticks, candy canes or crushed peppermint sticks
- Andes chocolate mints
- Mini chocolate chips
- White chocolate chips
- Sprinkles
- Chocolate sauce
- Caramel sauce
5 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- To make the creamy hot cocoa: In a medium saucepan, whisk together ½ cup heavy whipping cream, ½ cup sugar, ¼ cup cocoa, ¼ cup malted milk powder and ½ teaspoon salt until smooth. Add the whole milk and cook over medium heat, stirring constantly, until hot, about 3 to 4 minutes. Add the dark or semisweet chocolate and stir until melted. Remove from heat. Add 1 teaspoon vanilla and serve with whipped creams of choice.
- For Basic Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and ½ teaspoon vanilla. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Chocolate Mint Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons Dutch cocoa powder, 2 tablespoons sugar and ½ teaspoon peppermint extract. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Salted Caramel Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, ¼ cup caramel sauce and ¼ teaspoon salt. Using a mixer or your largest whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
- For Espresso Whipped Cream (makes 2 cups): In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and 1 ½ instant espresso powder. Using a mixer or your larges whisk, whip just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 8 hours. When ready to use, whisk for 10 to 15 seconds.
Tip:
To create the full “Hot Cocoa Bar” experience, try setting out a few fun stir-ins for your cocoa. Here’s a list to get you started.
- Mini marshmallows
- Peppermint sticks, candy canes or crushed peppermint sticks
- Andes chocolate mints
- Mini chocolate chips
- White chocolate chips
- Sprinkles
- Chocolate sauce
- Caramel sauce
