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HOT COCOA BAR WITH FLAVORED WHIPPED CREAMS


  • Active Time : 15 Minutes
  • Total Time : 15 Minutes
  • Serves : 6

INGREDIENTS

  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup Dutch process cocoa
  • 1/4 cup malted milk powder
  • 1/4 teaspoon salt
  • 7 1/2 cups whole milk
  • 4 oz dark or semisweet chocolate ,chopped
  • 1 teaspoon vanilla

DIRECTIONS

In a medium saucepan, whisk together the cream, sugar, cocoa, malted milk powder and 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 the vanilla and serve.

To make Basic Whipped Cream: In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and 1/2 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. Yields 2 cups.

To make Chocolate Mint Whipped Cream: In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons Dutch cocoa powder, 2 tablespoons sugar and 1/2 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. Yields 2 cups.

To make Salted Caramel Whipped Cream: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup caramel sauce and 1/4 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. Yields 2 cups.

To make Espresso Whipped Cream: In a large bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and 2 1/2 teaspoons instant espresso powder. 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. Yields 2 cups.

Tip: To create the full Hot Cocoa Bar experience, try setting out a few fun stir-ins for your cocoa. Here is a few 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 or caramel sauce.

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