chocolate

Super-Quick Creamy Coconut Cocoa

/ ljeanig / Leave a comment

image

As the weather cools and skies grow cloudy, warm drinks are both comforting and a good source of nutrition.  We are quite fond of teas, coffees, cocoas and herbal tisanes.  I am also a fan of a warm cup of stock with a shot of hot sauce. 

This morning, the kids and I were feeling a bit under the weather, so I whipped up this comforting cocoa.

This recipe is even faster with an electric water kettle.  I got mine on sale for less than $20 and have never looked back. 

In a graduated mixing bowl, put 4 tablespoons baking cocoa powder, 4 tablespoons of sugar or equivalent (like honey), a pinch of salt, and a tablespoon of high quality coconut oil.  Pour in enough scalding water to equal 3 cups and whisk vigorously with a wire whisk.  Divide into four cups and top up with fresh milk, half-and-half, or cream.

It is vital to pour the almost-boiling water into the dish and whisk immediately, so that the sugar and cocoa properly dissolve.  The fat source helps this process, and also helps to suspend the cocoa so that it doesn’t settle to the bottom or float to the top in a bitter layer.

Enjoy while hot. 

Glorious Hot Fudge Sauce

/ ljeanig / Leave a comment

Fudge sauce is a gloriously decadent luxury, to be used with discretion.  Even though my sauce is made from quality ingredients, it is NOT a “health” food.  You have been warned.

Hubby and I decided to take the children out for ice cream this evening, in honor of St. Valentine’s Day.  We decided on hamburgers instead, and the children got shakes with their meals.  I did, however, manage to score three pints of gingerbread ice cream while we were at Braum’s:

Sweet, precious gingerbread ice cream. From Jesus.

This idea came about because dear husband reminded me of the amazing brownie sundae I had eaten last time we were at Braum’s (three months ago) with the gingerbread ice cream.  While not behind the counter, they still had some leftover stock they were purging from the holidays.  Score!  I looked at the ingredient list on the hot fudge sauce, however, and decided to come home and make my own instead.

Glorious Hot Fudge Sauce

  • 2 sticks (1 cup) real butter
  • 2/3 cup unsweetened cocoa
  • 3 cups white sugar
  • 1 (12 oz) can evaporated milk
  • *1/4 – 1/2 tsp salt (to taste)
  • *1/4 – 1/2 tsp vanilla extract
  • 1 heaping cupful high quality, dark-chocolate chips
  • heavy whipping cream

Bring the first 6 ingredients to a boil over medium heat and maintain temperature for 8 minutes, stirring constantly.  During the last minute, add the chocolate chips, continuing to stir until combined.  Add a splash of whipping cream to thin, about 2 Tablespoons to 1/4 cupful and stir until blended.  Carefully pour the sauce into a blender and blend for 2 to 4 minutes.  Serve warm; refrigerate leftovers.  Makes 1 quart plus 5 servings.

My recipe is loosely based on the method from this recipe from AllRecipes – though you can see they are dramatically different. I tested with Hershey’s Special Dark cocoa, Ghirardelli’s 60% Cocoa Bittersweet Baking Chips, and Carnation milk.  *The reason some of the measurements are approximations is because I didn’t exactly measure. 😉

Feel free to re-blog, so long as you give credit where credit is due.