What's the best way to make hot chocolate?

Question

use dark chocolate? drinking chocolate? milk, sugar? cream on top?

Answer 1

Ok, buy the best 2 or 3 brands you can ( ilike lindt's and ghirardelli), not necesarilly half a pund, with 2oz. each is ok. Put a pot in a bigger pot with boling water in it. Place the chocolate and let it melt slowly, stirring with a wooden spoon. When molten, add a pinch of cayenne pepper (a pinch, tiny). Add just enough water to desired consistency. You can drink it like that, or add half and half to taste. ^Please use semi-sweet, not milk chocolate, cause that way you won't appreciate taste.

Answer 2

This hot chocolate indulgence is so rich it would startle Bill Gates. It's real melted hot chocolate that's thickened and richened with egg yolks to make a liquid version of creme brulee. It will come out very thick. Serve hot as a liquid, but if chilled, it will set like chocolate pudding and can be eaten with a spoon. This recipe makes about 1 pint, which, since a little goes a long way, easily serves four.

Steps:
1. Bring the cream to a boil, then shut off the heat.

2. While the cream boils, chop the chocolate into small pieces and place in a bowl.

3. Ladle enough hot cream over the chocolate to melt it into a pourable liquid, about 1/2 c. or so; reserve and keep warm.

4. Whisk the sugar and the egg yolks together until well blended.

5. Ladle one scoop of the remaining cream into the sugar/yolk mixture with one hand, and whisk it in vigorously with the other. Repeat.

6. Pour the "tempered" yolks and sugar into the saucepan holding the cream, whisking continuously as you pour.

7. Place the saucepan over very low heat and stir continuously with a wooden spoon or a heatproof flexible spatula (preferred).

8. Continue to thoroughly stir over low heat to cook the egg yolks and thicken the mixture. This will take about 20 minutes.

9. Monitor the thickness of the mixture by dragging your finger across the spatula or spoon: If it leaves a path through the cream and doesn't run, it's ready.

10. You can double-check with an instant-read food thermometer if you wish. It's done when the temperature reaches about 170 degrees, but the finger test is preferred.

11. Add the chocolate, milk and liqueurs. Continue to stir occasionally until the mixture has cooled enough to drink.

12. Ladle into small demitasse cups and serve.


Tips:
Use the highest-quality chocolate you can find. Valhrona and Callebaut are top-of-the-line chocolates; excellent bars by Swiss makers Lindt and Tobler can be found in most supermarkets.

Skip the brandy if you wish, but don't skip the crème de cacao.

If the egg yolks scramble, don't worry. Just cook the yolks and cream as directed, then run the mixture through a strainer before adding the chocolate and liqueurs.

Answer 3

An easy way is purchase instant hot chocolate, whichever flavour you like best. Boil half milk and half water, mix in chocolate mix and top with mini marshmallows.

If you do not have milk available, a spoon full of "Coffee Mate" gives it a nice flavour.

Answer 4

I don't usually have the homemade ingredients. I get the Swiss Miss packets sometimes with marshmallows. I pour a glass of milk in a coffee cup and microwave it for 2 minutes. Then stir in the packet. I would add cream on top and maybe even a cherry! Mmmmmmmmm....now I want Cocoa.

Answer 5

The best way?

Pour a small amount of milk into a large mug, put in 3 teaspoons of chocolate powder, mix in so it looks like milkshake, then put in spray cream half way up, drop in 15 mini marshmallows, sprinkle 1 more teaspoon of choc powder, pour in your boiling water, leaving an inch at the top.

At this point put in 50ml of baileys, STIR IN.

Then cover the top with mini marshmallows and put sqirty cream on top.

Then sprinkle mini marshmallows and cocoa and stick a falje in the side!

PERFECT!

Although very fattening!


Then put squirt cream on top, sprinkle with a s

Answer 6

Use solid chocolate with at least 70% coco solids and grate it into a cup of milk and microwave! Or grate the chocholate into milk in a pan. Sweeten to taste.

Answer 7

There's no BEST way, just make it the way you like the most!
I like mine with dark chocolate and sugar...

Answer 8

Use dark chocolate from e.g. Michel Cluizel or Valrhona with a minimum of 65%, melt it with milk... so easy and absolutely delicious :- )

Answer 9

I love sainsburys hot chocolate, you can make it with water for good days or milk for when your feeling a bit naughty. i love chocolate sprinkles and marshmallows in mine

Answer 10

omg yummmmm that sounds so good! i haven't made hot chocolate in a long time.

I've always used semi-sweet chocolate chips when I make mine. Here's a good recipe to try out- http://drink.allrecipes.com/az/HtChclt.asp