Tempting liquid chocolate takes all the bereavements out of your life; just a little thought and I can imagine myself sipping liquid chocolate and so can you.
Check out the ingredients below and enjoy the sensational liquid sinful chocolate.
Velvety Foamy Chocolate in a Cup
INGREDIENTS:
2 cups whole milk
1/4 cup sugar
1 tablespoon cornstarch 1/4 cup bottled water
3 tablespoons fine cocoa powder (Valrhona or Scharffen Berger)
3 ounces chopped bittersweet chocolate (Valrhona, Scharffen Berger, Guittard, Lindt)
METHOD:
Instructions: Combine the milk and sugar in a saucepan and heat slowly. Blend the cornstarch into the water and then whisk into the milk. Continue whisking. When the mixture is hot, add the cocoa powder and chocolate. Whisk until chocolate has melted. Remove from heat and blend for 1 to 2 minutes with an immersion blender. Tilt the saucepan and keep blending until liquid really foams up and thickens.
If you do not have an immersion blender, use a regular blender but lift lid about 1/4 inch in a corner and cover with a towel.
Using a large serving spoon, spoon the chocolate into cups carefully so you do not lose the foam. The flavor improves if you make the chocolate the day before serving.
Store in refrigerator and heat before serving and re-froth. Serve with churros, cinnamon toast, or buttered sourdough toasted so it is dark around the edges.
Note: can use nonfat milk in place of whole milk.
Serves: 4
Chocolate Atole
INGREDIENTS:
1/3 cup finely ground masa harina (Maseca)
1 tablespoon cornstarch
1/2 cup cold water
4 cups milk
3/4 cup packed dark brown sugar (or piloncillo, see note)
2 ounces semisweet chocolate, chopped
Dash of ground cinnamon
1 two-inch piece of vanilla bean, split to expose seeds, or 1 teaspoon vanilla
METHOD:
Instructions: Add the masa harina and cornstarch to the cold water and whisk to dissolve lumps. Combine the mixture along with the milk and brown sugar in a deep saucepan. Whisk over low heat.
Once the atole has begun to thicken, after about 10 minutes, add the chocolate, cinnamon and vanilla bean. The tiny granules of masa will take about 20 minutes to swell and thicken. Suddenly, the atole will become smooth and velvety thick.
Remove vanilla bean and serve.
Note: Look for piloncillo, unrefined Mexican brown sugar pressed into a cone shape, at Mexican groceries.
Serves: 4
Via: sfgate
