ADVERTISEMENT
- Real Recipes from Real People -

Recipe: REC: Hot Chocolate to die for!

Misc.
ADVERTISEMENT
Hi everyone,
I posted this to a student who wanted chocolate recipes over at the ethnic baord (you may want to post to them too,mines all so far) and thought I needed to post it here, this REALLY is good and the quote in the book is so funny, it goes on about powered pasted ect are awful but hot cocoa mix is the worst this being its counter part! It is sooooooo good! use caution it is definatly an artery clogger!
This comes from the frugal gromet(opps funny typo!) Jeff Smith, I love the quote that preceeds it maybe I'll e-mail it to you so as to not violate copy rite laws. I can give you specifics for the bib in your report.
Hot Chocolate to die for
for each cup, in a double boiler combine:
2 to 3 oz. milk chocolate
1 tea. butter
1/4 tea. vanilla
Stir togther until completely melted and smooth.
Then add: 1 cup half and half or cream
add the half and half slowly, incorperating it gradually as it heats, but do not boil. Serve over a handful of miniture marshmellows and garnish with a dash of nutmeg.
variation: sub dark (smisweet choc.) or white chocolate 9very elegant) also try adding liquers; kahlua to go with milk choc., Contreau with dark choc., epermint shnapps with white.
Add liquers only if you are of age, i can just here my teen now "but mom the recipes says ...."
We have made this minus the liquers and it is WONDERFUL!!!!
page<><

Follow Ups
MsgID: 01202
Shared by: page
Board: Vintage Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Blueberry Almond Cheesecake Tunnel (Bundt Cake)
  • BLUEBERRY ALMOND CHEESECAKE TUNNEL FOR THE PAN: 1/2 cup sliced almonds, finely chopped FOR THE FILLING: 1/4 cup sugar 6 oz. cream cheese, softened 1 egg 3 tbsp. all-purpose flour 1/2 tsp. almond extract FOR THE...
  • Red Cross Vegetable Lasagna from 1990
  • RED CROSS VEGETABLE LASAGNA FROM 1990 1/2 of a (1 pound) pkg Red Cross Lasagna, uncooked 6 medium fresh tomatoes, cored and cut up 1 cup finely shredded carrot 1/2 cup finely chopped onion 2 teaspoons basil leaves 1 t...
  • Emeril's Crispy Shrimp Burger and Tartar Sauce
  • With DH out of town, I was getting tired of eating the leftovers from a roasted chicken. I decided that I would make myself something with what I had in the house rather than going out and getting ingredients for somethi...
  • Balsamic Chicken with Thyme (using red onion)
  • BALSAMIC CHICKEN WITH THYME 1/4 cup flour 3/4 teaspoon salt 3/4 teaspoon freshly ground pepper 20 ounces skinless chicken breast 2 tablespoons olive oil 2 cups red onion slices (1 large onion cut in half lengthwise th...
  • Lemony Risotto with Shrimp (rice cooker)
  • LEMONY RISOTTO WITH SHRIMP "I love the refreshing burst of lemon in this dish, and it’s a fantastic recipe to make when fresh corn is in season. Vibrant shrimp make it a colorful dish for entertaining. Just double the...
ADVERTISEMENT
  • Micro-Bake Moussaka (microwave)
  • MICRO-BAKE MOUSSAKA Source: Ladies' Home Journal Makes 6 servings 1 pound eggplant, sliced 1/4-inch thick 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound lean ground beef ...
  • Quick Ham and Cheese Bake (Bisquick)
  • QUICK HAM AND CHEESE BAKE 1 1/2 cups cooked ham, cut up 1 1/2 cups frozen mixed vegetables 1/2 cup grate parmesan cheese 1 cup bisquick original or 1 1/4 cups reduced-fat* baking mix 1 cup milk 2 eggs 1 cup shredded ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: REC: Hot Chocolate to die for!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!