MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raspberry Cocoa w/Chocolate-Hazelnut Cream
Categories: Beverages, Fruits, Chocolate, Dairy, Booze
Yield: 12 Servings

1 c Premium unsweetened cocoa
- powder
1/4 c Sugar
1/4 ts Salt
1/2 c Hot water
4 c Half & half or light cream
4 c Whole milk
1/3 c Bittersweet chocolate
- pieces
+=OR=+
2 oz Bittersweet chocolate,
- chopped
1/2 c Raspberry liqueur
1 tb Vanilla
1 c Whipping cream
2 tb Chocolate-hazelnut spread
2 ts Sugar
Fresh raspberries (opt)
Shaved chocolate (opt)

In a 3 to 4 quart slow cooker combine cocoa powder, sugar,
and salt. Stir in the hot water until mixture forms a
paste. Whisk in half-and-half and milk.

Cover and cook on low-heat setting for 5 to 6 hours or on
high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add
bittersweet chocolate, whisking until chocolate is melted.

If necessary, skim "skin" from surface; discard. Serve
immediately or keep warm, covered, on warm-heat setting or
low-heat setting for up to 2 hours.

To serve, stir in vanilla and raspberry liqueur.

Meanwhile, in a chilled bowl combine whipping cream,
chocolate-hazelnut spread, and 2 teaspoons sugar. Beat
with an electric mixer on medium speed until soft peaks
form. Pipe or spoon cream mixture onto cocoa. If desired,
garnish with fresh raspberries and shaved chocolate.

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... To know one's self is wisdom. To not know one's neighbours is genius.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)