Contributed by Shirley
Once more, it's that time of year and I've made hot chocolate again. As opposed to hot cocoa, that is. Jim (my husband) tells me it would be a sin if I didn't share the recipe with the world--or at least a few perverts.
I found the original inspiration recipe for Chocolate Velvet somewhere when I was a teenager (lo these 20 or more years ago). It was so long ago I don't remember where I found it. And it was different, more complicated--but I can't remember how. Something to do with heating it, then letting it cool off, then heating it again. So I don't exactly feel like the recipe is mine but I don't think it's the same as the original, either.
The Grand Marnier and Framboise variations are inspirations I got
from recipes for hot cocoa--ie, made with cocoa powder. It's totally
different when melded with hot chocolate.
I dare you to try it!
Melt chocolate in a double boiler. Add cream slowly while whisking gently. Heat until almost boiling. Turn off heat (the water in the lower half of the double boiler serves to keep the liquid warm until wanted) and add pinch of salt while whisking gently.
(serves 4-8, depending on appetite)
Whip the cream, sugar & vanilla together until soft peaks form. Float a spoonful on each cup of Chocolate Velvet. Dust with cinnamon.
Melt chocolate in double boiler. Add heavy cream and orange juice slowly while whisking gently. Heat until almost boiling. Turn off heat. Add salt while continuing to whisk gently. Add Grand Marnier while whisking gently.
Melt chocolate in double boiler. Add heavy cream while whisking slowly. Heat until almost boiling. Turn off the heat. Add the salt while whisking gently and then pour in the Framboise.
Whip the heavy cream and Framboise for the topping. Float a spoonful of topping on each cup. If using whole raspberries, float one on top of the whipped cream.
This page last updated 9/4/1999