Tuesday, December 16, 2008

Chocolat, the ULTIMATE cocoa

Have another winter recipe, on me! (I will be posting another decadent cookie recipe tonight too!)

If you saw the movie "Chocolat" (Johnny Depp, yummy) you'll remember that super thick, ultra-lucious cocoa that Vienne makes. Here is a recipe that is sure to please anyone who needs a little hot cocoa to warm them up!

Castillian Hot Chocolate

1/2 c Cocoa (powdered), unsweetened
1 c Sugar
4 c whole Milk
7 teaspoons Cornstarch (cornflour for my European friends)
1/2 c Water

Mix the cocoa and sugar together.
Gradually combine the milk with the cocoa-sugar mixture in a medium-sized saucepan. Begin heating this mixture, continuously stirring it with a whisk, as you bring it to a simmer. Mix the cornstarch into the water and gradually add to the pot. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. (It may not look glossy and smooth but after stirring for ten minutes it will be once you pour it into the mugs.)

Add a dash of cayenne and real whipped cream (don't dare desecrate this wonderful, thick cocoa with Cool Whip or the Chocolate Police will come and drag you off!)

Note: Get the pre-sweetened whipping cream and whip it up until it's thick, but not over whipped and add a dollop to each mug. The pre-sweetened whipping cream is better than regular - trust me.

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