French Hot Chocolate
rec.food.recipes/Enigmatic1/2003
Servings: 8

4 ounces semisweet chocolate
1/4 cup light corn syrup
1/2 teaspoon vanilla
4 cups milk
1 cup heavy cream or whipping cream

About 50 minutes before serving:
In double boiler over hot, not boiling water (or in heavy 1 quart saucepan over low heat), melt chocolate and corn syrup until chocolate is melted and mixture is smooth, stirring occasionally with rubber spatula. Cover and refrigerate 30 minutes or until mixture is cool.

Stir in vanilla. In 2 quart saucepan over medium-low heat, heat milk until very hot and small bubbles form around edge (do not boil).

Meanwhile, in small bowl with mixer at medium-low speed, beat cream and chocolate mixture until soft peaks form.

To serve, pour milk into warm coffee pot. Spoon whipped cream mixture into 8 coffee cups and fill with hot milk.

French Chocolate
Servings: 6

2 ounces unsweetened baking chocolate
1/2 cup cold water
3/4 cup sugar (or to taste)
salt
1/2 cup heavy cream, whipped
1 quart milk

Put the chocolate and cold water into a saucepan and stir over low heat until the chocolate melts.

Add the sugar and an pinch of salt, and cook until the mixture is thick - about 10 minutes.

Let the mixture cool and then fold in the whipped cream.

Heat the milk in a double boiler, pour it into six cups and top each serving with the chocolate cream.

French Chocolate
Servings: 5

2 ounces semisweet chocolate, grated or finely chopped
1/4 cup light corn syrup
2 tablespoons creme de cacao
1/4 teaspoon chocolate or vanilla extract
1 cup heavy cream
3 cups milk
fresh mint leaves for garnish

In a small saucepan, over low heat, melt the chocolate, stirring until smooth.

Stir in the corn syrup and creme de cacao until blended. Remove from the heat and stir in the chocolate extract. Transfer to a medium bowl, cover and chill 30-40 minutes or until thickened.

In a medium bowl, using an electric mixer on medium speed, whip the cream until soft peaks form. Gently stir into the chocolate mixture.

In a medium saucepan, heat the milk until bubbles form around the edges.

To serve, spoon 3-5 tablespoons of the chocolate cream mixture into each cup and fill with hot milk. Stir well and garnish each serving with a mint leaf.

French Hot Chocolate
Makes 5 cups

4 (1 oz.) sq. unsweetened chocolate
1/4 cup water
4 cup milk
1/2 cup half & half cream
1/2 cup sugar
1/4 tsp. salt
1/4 tsp. ground mace
1/8 tsp. ground allspice
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/2 cup whipping cream, whipped

Combine chocolate and water in a heavy saucepan; stir over low heat until chocolate melts.

Gradually add milk and next 5 ingredients. Cook over medium heat, stirring with a wire whisk, until mixture is hot.

Stir in the vanilla and almond extract.Pour into individual cups.

Fold nutmeg into whipped cream and top each cup of hot chocolate with whipped cream.