How Can I...?

Question

make hot chocolate with actual chocolate?
links are great!


also

how can i make icing?

thanks!
xoxosx

Answer 1

CHOCOLATE DRINK

Ingredients:
1 sq. (1 oz.) unsweetened chocolate
1/2 c. water
6 tbsp. sugar
Dash salt
1/4 c. whipping cream, whipped
2 c. hot milk

Instructions:
Put chocolate, water, sugar and salt into a saucepan, and stir over low heat until well blended. Cook for 10 minutes, stirring so the mixture does not scorch. Cool and fold in whipped cream. To serve, spoon some of the chocolate cream into each cup and pour in hot milk.

For Icing:

OLD FASHION MILK ICING

Ingredients:
1 1/2 c. sugar
1 1/4 c. canned milk
1 tsp. vanilla extract
1/2 stick margarine

Instructions:
In iron skillet on top of stove, mix sugar, milk, and margarine. Cook over medium heat, stirring often, until it becomes thick. Add vanilla extract and remove from heat. Let set about 10 minutes. For chocolate icing, add 5 tablespoons cocoa to this recipe.

Answer 2

Creamy Hot Chocolate

1 (14 oz) can sweetened condensed milk
½ cup unsweetened cocoa
1½ tsp vanilla extract
1/8 tsp salt
6½ cups hot water
Mini Marshmallows (optional)

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.
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Chocolate Frosting

24 oz semisweet chocolate chips
1½ cups heavy cream
2 Tbsp light corn syrup
½ tsp pure vanilla extract
4 Tbsp (½ stick) unsalted butter, room temp

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake.

--Ina Garten, FoodTV
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Magnolia's Vanilla Buttercream Frosting

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

--Ro b, Yahoo Answers

Answer 3

Hershy's Recipie for stove top goes like this:
1/2 cup sugar, 1/4 cup Hershe's Cocoa powder, dash of salt, 1/3 cup hot water, 4 cups milk, and 3/4 tsp vanilla extract.
Mix sugar, cocoa powder, and salt in a sauce pan; stir in the water. Cook and stir over medium heat until the mixture boils boil and stir for 2 minutes. Stir in the milk and heat, do not boil once the milk is added! remove from heat and add the vanilla and stir. Pour into cups and you can add marshmallows or whipped cream.
My kids live for this on cold winter days after school and nearer to Christmas you can substitute Peppermint extract for the Vanilla and add a candy cane for them to stir with. Enjoy!